Pork and Pineapple Kebabs (Cooking Light) |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
3/4 lb 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 |
1 dash pepper |
1 bay leaf |
10 (1 inch) cubes fresh pineapple |
1 red bell pepper, cut into 1 inch pieces |
vegetable oil cooking spray |
Directions:
1. Trim the fat from pork, and cut the pork into 10 (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 5 pork cubes, 5 pineapple cubes, and 5 bell pepper pieces alternately onto each of 2 (12-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.
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