Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Pineapple juice |
| ½ cup | Oil |
| ½ cup | Dark corn syrup |
| ¼ cup | Lime juice |
| 1 \N | Clove garlic; minced |
| 2 tablespoons | Brown sugar |
| 1 tablespoon | Mustard |
| 1 tablespoon | Soy sauce |
| 2 teaspoons | Salt |
| 1 teaspoon | Coriander |
| ½ teaspoon | Ground ginger |
| 8 \N | Center cut 1 inch thick pork chops or a pork roast |
Mix all ingredients for marinade. Add pork and refrigerate for at least 8 hours, turning occasionally. Cook roast on a spit, cook chops on open grill.
NOTES : For pork kabobs I wrap chunks of pineapple with bacon strips,( cut bacon into about thirds to cover a chunk) and alternate the pineapple wrapped bacon and pork on skewers. You could also add green pepper if you like. The kabobs and chops are our favorite.
Recipe by: Lisa Lepsy
Posted to MC-Recipe Digest V1 #837 by MeLizaJane@... on Oct 11, 1997