Pork-and-Pineapple Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Skewer cubes of marinated pork tenderloin with cubed fresh pineapple and sliced red bell pepper, then grill, for a healthy kebab entree that's perfect for warm spring and summer evenings. Serve with fresh cut veggies and white rice for a complete meal. Ingredients:
1/2 pound pork tenderloin |
1 1/2 tablespoons brown sugar |
1 1/2 tablespoons low-sodium soy sauce |
1 tablespoon orange juice |
1 tablespoon grated fresh onion |
2 teaspoons lemon juice |
1/8 teaspoon salt |
dash of pepper |
1 bay leaf |
8 (1-inch) cubes fresh pineapple |
8 (1-inch) pieces red bell pepper |
vegetable cooking spray |
Directions:
1. Trim the fat from pork, and cut the pork into 8 (1-inch) cubes. Combine brown sugar and the next 7 ingredients (brown sugar through bay leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal the bag, and marinate in the refrigerator for 1 hour, turning bag occasionally. (To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour.)
2. Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 2 (10-inch) skewers.
3. Prepare grill. Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade.
4. Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.
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