Yield: 4 Servings
|1 can||(8 oz) unsweetened pineapple chunks, undrained|
|1 tablespoon||Grated peeled fresh ginger|
|1 tablespoon||Cider vinegar|
|1||Jar (6.5 oz) plum sauce|
|12 ounces||Pork tenderloin|
|24||1-inch pieces red bell pepper|
|4 cups||Hot cooked rice|
|½ cup||Thinly sliced green onions|
|¼ cup||Sliced almonds, toasted|
Drain pineapple in a sieve over a bowl; reserve ¼ cup pineapple liquid.
Set pineapple chunks aside. Combine pineapple liquid, ginger, vinegar and plum sauce in a small saucepan; bring to a boil. Cook 1 minute. Remove from heat; set aside.
Trim fat from pork; cut into 24 pieces. Thread pineapple chunks, 6 bell pepper pieces and 6 pork pieces alternately onto each of 4 (12-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; baste with pineapple juice mixture. Broil 12 minutes or until pork is done, turning occasionally and basting with pineapple juice mixture.
Combine rice, green onions, and almonds; toss well. Serve kebabs over rice.
Spoon any remaining pineapple juice mixture over top.
NOTES : Per Serving: Cals - 439 - 12%ff Fat - 5.8g Carbs - 72.7g Recipe by: Cooking Light - April 1997 Posted to MC-Recipe Digest V1 #599 by The Taillons <taillon@...> on May 04, 1997