Directions:
- In a small bowl, combine the orange juice concentrate, marmalade and teriyaki sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat. Pour 3/4 cup into another large resealable plastic bag; add peppers and onion. Seal bag and turn to coat. Refrigerate pork and vegetables for at least 1 hour. Cover and refrigerate remaining marinade for serving.
- Drain and discard marinade. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternately thread pork and vegetables.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 12-16 minutes or until meat juices run clear, turning and basing frequently with marinade. Serve with the reserved marinade. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 707.88 Kcal (2964 kJ) | ||
| Calories from fat | 30.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 5% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 833.31mg | 35% | |
| Potassium | 1668.18mg | 35% | |
| Total Carbs | 142.34g | 47% | |
| Sugars | 125.77g | 503% | |
| Dietary Fiber | 6.3g | 25% | |
| Protein | 31g | 62% | |
| Vitamin C | 285mg | 475% | |
| Iron | 1.5mg | 8% | |
| Calcium | 133.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 110.19 Kcal (461 kJ) | ||
| Calories from fat | 4.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 5% | |
|---|---|---|---|
| Cholesterol | 11.65mg | 25% | |
| Sodium | 129.72mg | 35% | |
| Potassium | 259.68mg | 35% | |
| Total Carbs | 22.16g | 47% | |
| Sugars | 19.58g | 503% | |
| Dietary Fiber | 0.98g | 25% | |
| Protein | 4.83g | 62% | |
| Vitamin C | 44.4mg | 475% | |
| Iron | 0.2mg | 8% | |
| Calcium | 20.7mg | 13% | |
* 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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