Ingredients
Equipment
Method
- Place pork tenderloin cubes in a large bowl or zip-lock bag.
- Pour 3/4 cup teriyaki sauce and all 3 tsp. sriracha sauce over the pork and toss until completely coated.
- Seal and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
- Preheat grill to 425°F.
- Remove pork from marinade and reserve remaining liquid.
- Thread pork tenderloin cubes onto skewers alternating with zucchini, bell peppers, and red onion pieces.
- Place skewers directly on the grill grates and cook for 15-20 minutes, rotating every 5 minutes for even cooking.
- Check that the internal temperature of the pork reaches 145°F before removing from the grill.
- Transfer skewers to a serving platter and let rest for 5 minutes.
- Brush skewers generously with remaining teriyaki sauce.
- Garnish with sesame seeds and serve warm.
Nutrition
Notes
- Soak wooden skewers long enough — Two hours minimum in water, not 20 minutes. Skewers that aren't fully saturated will start charring before the pork is halfway done. Metal skewers skip this entirely and conduct heat through the meat for faster, more even cooking.
- Uniform cuts on everything — 2-inch pieces on the pork and all the vegetables. Inconsistent sizing means some pieces overcook before others are done. Do a quick eye check before threading — if something's visibly bigger, trim it down.
- Set aside fresh sauce for finishing — Don't brush with the marinade the raw pork sat in. Before you marinate, pour off a separate portion of clean teriyaki sauce for the final brush. The liquid from the marinade bag has been in contact with raw pork and needs to reach a full rolling boil before it's safe to apply to cooked food.
- Use a thermometer, not the clock — 145°F internal is the target. Skewers cook unevenly depending on grill hot spots and how tightly you thread the pieces. The clock tells you roughly how long; the thermometer tells you when to pull.
- Rest before the final brush — Five minutes off the grill before you add the finishing sauce. The skewers are still hot enough to absorb the glaze without burning it on the platter.
- Overnight marinade is worth the plan — The flavor shift from 30-minute to overnight is real. Sriracha and teriyaki penetrate all the way through the tenderloin instead of just the surface. If you're cooking Saturday, throw the bag in the fridge Friday night.
- Jasmine rice is the obvious call — it soaks up the teriyaki drip without competing with the glaze. Steamed, not fried. You want the rice neutral against the sauce.
- For noodles, soba works better than ramen here. The buckwheat note plays off the char and doesn't fight the sweet heat.
- A cold cucumber salad cuts through the richness: thin-sliced cucumbers, rice vinegar, fresh ginger, a little sesame oil. Let it sit while the pork marinates — by the time you're done grilling, the cucumbers have absorbed the dressing.
- Grilled pineapple on a separate skewer is a strong side. The caramelized sugar mirrors the teriyaki glaze, and the acidity keeps the plate from going flat. Four or five chunks per skewer, two minutes per side.
- Cooked skewers keep in an airtight container in the fridge for up to 3 days. Pull the pork and vegetables off the skewers before storing — they stack better and reheat more evenly without the metal or wood in the way.
- Reheat on a grill over low heat (around 300°F) for 5–6 minutes, or in a 325°F oven for 8–10 minutes covered with foil. A light brush of fresh teriyaki before reheating brings back the glaze.
- Raw marinated pork keeps for up to 2 days in the fridge. After that, cook it or freeze it — the acid in the marinade starts to break down the texture if it sits much longer.