Directions:
- Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and pepper. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.15 Kcal (830 kJ) | ||
| Calories from fat | 20.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 65.25mg | 3% | |
| Potassium | 615mg | 13% | |
| Total Carbs | 17.87g | 6% | |
| Sugars | 16.67g | 67% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 24.33g | 49% | |
| Vitamin C | 44.4mg | 74% | |
| Iron | 1.4mg | 8% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 104.78 Kcal (439 kJ) | ||
| Calories from fat | 10.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 3% | |
|---|---|---|---|
| Cholesterol | 38.97mg | 25% | |
| Sodium | 34.51mg | 3% | |
| Potassium | 325.21mg | 13% | |
| Total Carbs | 9.45g | 6% | |
| Sugars | 8.81g | 67% | |
| Dietary Fiber | 0.47g | 4% | |
| Protein | 12.86g | 49% | |
| Vitamin C | 23.5mg | 74% | |
| Iron | 0.7mg | 8% | |
| Calcium | 12.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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