Instructions

• In a bowl or zipper bag, whisk together soy sauce, garlic, brown sugar, olive oil, rice vinegar, red pepper flakes, and ginger.
• Cube that pork loin into 1-inch pieces and toss into your marinade. Let it chill in the fridge for 3-4 hours, flipping it now and then.
• Cut your fresh pineapple into chunks about the same size as the pork pieces. This makes threading on skewers easy.
• Assemble your kabobs by threading two pork cubes then a pineapple chunk, repeat till all is used.
• Pour about a cup of broth or water into the pressure cooker pot for moisture and pressure build. Place a steaming rack inside and lay your skewers on top.
• Secure the lid with the sealing ring and set your cooker to high pressure for 10 minutes. Let that pressure build happen naturally.
• When the cooking time ends, do a slow release for about 5 minutes to let pressure drop safely, then finish with a quick release to open the pot.
• Brush kabobs with your mixed BBQ sauce, soy sauce, and ginger glaze. If you like, you can finish them under a broiler or grill real quick for a few minutes to caramelize the sauce.