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Spicy Pork and Chicken Skewers

I like to also skewer and grill 1 inch pieces of green bell peppers alternated with pineapple cubes without any marinade and serve all with basmati rice that is cooked in chicken broth instead of water for this dish.



  • 1/4 cup teriyaki sauce, divided
  • 2 Tbsp. red wine vinegar, divided
  • 2 Tbsp. vegetable oil, divided
  • 2 tsp. brown sugar, divided
  • 1 tsp. red pepper flakes, divided
  • 1/2 lb. pork tenderloin, cut in to 1 inch cubes
  • 1/2 lb. boneless skinless chicken thighs, rinsed and cut in to 1 inch cubes
  • Skewers, soaked


In two separate bowls, mix the divided teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork and chicken cubes in the mixture in one bowl. Toss to coat, cover, and marinate in refrigerator for 1 hour, turning once. Cover and set aside the other bowl mixture for basting.

Preheat an outdoor grill for high heat and lightly oil grate.

Place pork and chicken on skewers and discard their marinade. Frequently turn and brush with the marinade mixture that was set aside while grilling, about 10 to 12 minutes.

By Deeli from Richland, WA


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