Pork and Pineapple Kebabs
FOODday April 4, 2006
2 pork tenderloins (about 3/4 lb each)
3 tbsp firmly packed brown sugar
3 tbsp soy sauce
2 tbsp OJ
2 tbsp grated fresh onion
4 tsp lemon juice
1/4 tsp salt
dash of black pepper
1 or 2 bay leaves
20 1-inch chunks fresh or canned unsweetened pineapples (from one 15.5 oz can)
20 1-inch pieces red bell pepper
Trim fat from pork. Cut pork into 20 1-inch cubes. Combine brown sugar, soy sauce, OJ, grated onion, lemon juice, salt, pepper and bay leaf into a large sealing plastic bag; add pork. Seal bag and refrigerate 1 hour, turning bag occasionally.
Remove pork from bag, reserving marinade. Discard bay leaf. Thread 5 pork cubes, 5 pineapple chunks, and 5 bell pepper pieces alternately onto each of four 12-inch skewers
Prepare a medium-hot fire in the grill or heat the broiler.
Place kebabs on grill rack coated with nonstick cooking spray and grill 14 minutes or until done, turning and basting frequently with reserve marinade.
Posted by Chrissie at May 24, 2006 10:06 AM