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Pork and Pineapple Kebabs 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 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.) 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. 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. Serves 2. Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks. CALORIES 248 (18% from fat); FAT 5g (sat 1.5g,mono 1.9g,poly 0.7g); IRON 2.6mg; CHOLESTEROL 79mg; CALCIUM 30mg; CARBOHYDRATE 25.5g; SODIUM 573mg; PROTEIN 25.9g; FIBER 2.1g |
