Pork-and-Pineapple Kebabs
Pork-and-Pineapple Kebabs
1 (3/4 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
10 (1-inch) cubes fresh pineapple
10 (1-inch) pieces red bell pepper
Cooking spray
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.)
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 (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.
Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.
Yield: 2 servings
Obviously for a party, you would probably make the kebabs smaller, with only 2 of each ingredient or so (or whatever fits nicely on a small skewer).
Mommy to Justin (13 years) & Ashlyn (8 years)