1 pound boneless pork loin roast, cut into 1-inch cubes
3/4 cup teriyaki marinade, divided
2 cups pineapple chunks, about 1-inch
1 red pepper, cut into 1-inch squares
4 green onions, cut into 2-inch pieces
1/2 cup Thai peanut sauce
Place pork in self-sealing plastic bag and add ½ cup teriyaki marinade. Seal bag and refrigerate 2 to 4 hours.
Prepare medium-hot fi re in charcoal or preheat gas grill to medium high.
Remove pork from marinade. Thread pork, pineapple, red peppers and green onions onto skewers. Grill kabobs directly over fi re, turning to brown evenly, for about 10 to 12 minutes or until internal temperature reaches 145°F, brushing kabob with reserved marinade. Let rest 3 minutes before serving.
Serve kabobs with peanut sauce on a bed of steamed rice, if desired.