"This is the best recipe to enjoy over summer picnics with friends. Serve with your most liked vegetables or with rice."

INGREDIENTS

3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/4 teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple

DIRECTIONS

• Combine 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt and pepper. Marinate pork into the mixture, cover and keep it refrigerated for 3 hours.
• Mix beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic and ginger. Cook until boiling and stir often. Adjust heat and let it simmer for another 5 minutes.
• Turn the outdoor grill to high heat and set up the lightly greased grate.
• Thread pork cubes alternately with mushrooms, onion, tomatoes and pineapple chunks onto the skewers. Grill for 15 minutes, turning and basting often.
• Makes 6 servings