Teriyaki Pork Kebabs with Baked Brown Asian Rice

Did you all have a good Weekend?  I am sooooo tired, but happy with our weekend.

On Friday we helped at Grandparents Day at the kid’s school. They go all out for their special guests!

It was a camping theme, complete with a forest photo booth, tour guide, classroom time,  gorgeous lunch buffet and a singing show.  Destiny had a solo that my mom got on video for me, she did just wonderful!  I hope to get the video uploaded to our 4 little Ferguson’s facebook page by the time you are reading this.   Go listen!  {Proud Mom moment!!!!}  🙂

After we helped set out dessert, we booked it over to the church, because Dale & I were pleased to get to help co-host The Art of Marriage Weekend there with some friends of ours Friday and all day Saturday.

We had just under 20 couples come, some from hours away.  Family Life Today does SUCH a good job making this fun and light-hearted, yet moving.  They offer real stories about hot topics in marriages today and make it easy to facilitate, they walk you through the entire process!

If you find one close to you, please go! Whether your marriage needs a boost out of a rocky place, or is doing just fine, we all can use the encouragement!  And if you love it as much as we did, I bet you will want to bring it to your own church!


On to the food, because I know you want something NEW for supper, right?!  🙂

  Oh man, this meal was GOOOOD!  I wanted to find a recipe for Asian rice that you baked, in the oven, and when I couldn’t find one, I decided to just make one up using my own recipe for Baked Brown Rice, plus some Asian-ish ingredients added in. 

The result was delicious! And my house smelled amaaaaaazing while it baked. 

  Plus, these marinated pork kebabs were so tender they just fell apart in your mouth!

Teriyaki Pork Kebabs with Baked Brown Asian Rice

{click title to print}

Teriyaki Pork Kebabs



  • ½ cups Soy Sauce
  • ⅓ cups Brown Sugar
  • 1 Tablespoon Finely Chopped, Peeled, Fresh Gingerroot
  • 2 cloves Fresh Garlic, Pressed
  • 3 teaspoons Sesame Oil


  • 2 pounds Of Pork Tenderloin, Cut Into 2 Inch Pieces
  • 1 whole Small Onion
  • 2 whole Peppers, Green And Red
  • 15 pieces Of Fresh Pineapple, Cut Into 2 Inch Squares


  • 1-½ cup Brown Rice, Uncooked
  • 2 cups Chicken Broth
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Honey
  • 1 teaspoon Salt And Garlic Powder
  • ½ cups Sliced Green Onion Tops

Preparation Instructions

For marinade, combine soy sauce and brown sugar, finely chopped gingerroot, garlic and sesame oil. Reserve 1/2 cup of liquid in a clean container for serving with your cooked kebabs.
Drizzle remaining marinade over cubed meat, onion, and peppers. Refrigerate and let marinate at least 30 minutes.
For the baked rice, spread uncooked rice into the bottom of a 10 1/2 by 7 or 2 qt. baking dish. Pour in chicken broth, soy sauce, vinegar, honey, salt and garlic powder. Carefully stir and cover with foil. Bake at 350* for 1 hour and 10 minutes. Remove and let set 5 before removing foil and fluffing with fork, then stir in green onions.
While rice bakes, thread onto soaked wood or metal skewers, meat, onion, peppers and pineapple in whatever order you choose and grill 20 minutes or until meat is done. {Next time I want to add mushrooms too.}
Serve skewers over a bed of Asian Rice and drizzle reserved marinade over each serving.



Teriyaki Kebabs Collage

Asian Honey Sesame Chicken with Quick Lo Mein

I have to give credit to TWO of my blogging buddies for this delicious supper!  I knew these recipes were a match made in Heaven.  I tweaked them to fit our taste buds and viola, a new Asian dish for you to enjoy!

  I give you Asian Honey Sesame Marinade from Kate at Venison for Dinner, and Quick Lo Mein from Krista at Everyday Mom’s Meals.

Asian Honey Sesame Chicken with Quick Lo Mein


  • * * * * * *
  • 5 pounds Boneless Chicken Thighs
  • ¾ cups Soy Sauce
  • 1/2 cup honey
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Sesame Oil
  • 3 Tablespoons Fresh Ginger, Grated
  • 5 cloves Garlic, Pressed
  • For The Lo Mein:
  • * * * * * *
  • 16 oz Asian or ramen noodles from ethnic section
  • Olive oil to stir fry
  • ½ pounds Sliced Mushrooms
  • 1 whole Carrot, Sliced Or Shredded
  • 1 head broccoli
  • 1 red pepper, chopped
  • 1 c Snow peas
  • ¼ cups Soy Sauce
  • 3 Tablespoons Teryaki Sauce
  • 4 T Sesame oil
  • ¼ teaspoons Crushed Red Pepper (less If You Don’t Like Heat)
  • 3 whole Green Onions, Sliced

For chicken marinade:
Mix together all ingredients and pour over chicken in an air tight container. Turn every 12 hours.
BBQ on medium high for 20 minutes, turning half way. Keep warm until serving time.

For the Quick Lo Mein:
Prepare noodles, rinse.
In a large skillet, heat 3 T. olive oil and 1 T. sesame oil. Carefully add broccoli, red pepper. Wait to tenderize partway, before adding sliced mushrooms, green onions and carrots, sauteing until they are all tender crisp.
Place spaghetti in a large bowl, coat in soy sauce, teryaki, sesame oil and red pepper flakes.   Toss gently. 
Serve chicken over a bed of low mein. IMG_1614