Pork and pineapple kebabs

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

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