Directions:
- Preheat broiler with rack about 8 from heat source. Toss pork with chili powder and salt. Thread 2 pieces of pork with 1 each of pineapple and red pepper between them onto skewer. Mix honey and vinegar together for glaze.
- Broil, turning occasionally, and brushing well with glaze during last two minutes, until pork is slightly pink when pierced with a sharp knife, about 8 minutes. Serve warm.
- This recipe could also be grilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.15 Kcal (570 kJ) | ||
| Calories from fat | 11.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 2% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 241.72mg | 10% | |
| Potassium | 1061.9mg | 23% | |
| Total Carbs | 16.25g | 5% | |
| Sugars | 12.83g | 51% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 16.56g | 33% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.3mg | 24% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 59.88 Kcal (251 kJ) | ||
| Calories from fat | 4.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 2% | |
|---|---|---|---|
| Cholesterol | 16.21mg | 12% | |
| Sodium | 106.32mg | 10% | |
| Potassium | 467.06mg | 23% | |
| Total Carbs | 7.15g | 5% | |
| Sugars | 5.64g | 51% | |
| Dietary Fiber | 1.47g | 13% | |
| Protein | 7.28g | 33% | |
| Vitamin C | 4.9mg | 19% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 24% | |
| Calcium | 11.5mg | 3% | |
* 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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