Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| Cooking spray | |
| 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