BBQ Teriyaki Pork Kebabs

Step 1
Mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper in a shallow dish. Add pork and turn to coat evenly. Cover the dish and refrigerate for 3 hours.

Step 2
Combine broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat and simmer sauce for 5 minutes. Set aside.

Step 3
Preheat an outdoor grill for high heat and lightly oil the grate.

Step 4
Remove pork from marinade and shake off excess; discard marinade. Thread pork onto the skewers, alternating with mushrooms, onion, tomatoes, and pineapple.

Step 5
Cook kebabs on the preheated grill, turning skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (63 degrees C).