Asian Pork Kabobs

• 1/4 cup teriyaki sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
• 1 pound pork tenderloin, cut into 1-inch cubes
• 1 medium onion, quartered
• 1 medium sweet red pepper, cut into 2-inch pieces

1. In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
3. Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.

teriyaki sauce, balsamic vinegar, sesame oil, honey, chili sauce, pork tenderloin, onion, sweet red pepper

Taken from www.tasteofhome.com/recipes/asian-pork-kabobs/ (may not work)