Directions:
- • In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and hot pepper 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.
- • Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
- • Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning occasionally and basting frequently with reserved marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.39 Kcal (1094 kJ) | ||
| Calories from fat | 81.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 14% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 839.58mg | 35% | |
| Potassium | 610.21mg | 13% | |
| Total Carbs | 17.61g | 6% | |
| Sugars | 15.12g | 60% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 25.46g | 51% | |
| Vitamin C | 40.1mg | 67% | |
| Iron | 1.6mg | 9% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 120.5 Kcal (505 kJ) | ||
| Calories from fat | 37.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 14% | |
|---|---|---|---|
| Cholesterol | 33.97mg | 25% | |
| Sodium | 387.04mg | 35% | |
| Potassium | 281.3mg | 13% | |
| Total Carbs | 8.12g | 6% | |
| Sugars | 6.97g | 60% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 11.74g | 51% | |
| Vitamin C | 18.5mg | 67% | |
| Iron | 0.7mg | 9% | |
| Calcium | 9.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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