• 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.
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