• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Pork-And-Pineapple Kebabs

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1/2 lb Pork tenderloin
  • 1 1/2 tb Brown sugar
  • 1 1/2 tb Low-sodium soy sauce
  • 1 tb Orange juice
  • 1 tb Grated fresh onion
  • 2 ts Lemon juice
  • 1/8 ts Salt
  • 1 ds Pepper
  • 1 Bay leaf
  • 8 Fresh pineapple chunks
  • 1 Red bell pepper, cut into
  • -eight 1-inch pieces
  • Vegetable cooking spray


Trim the fat from pork, and cut the pork into 8 (1-inch) cubes.

Combine brown sugar and the next 7 ingredients (brown sugar through bay
leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal
the bag, and marinate in the refrigerator for 1 hour, turning bag
occasionally. (To keep the texture of the pork from becoming mushy,
marinate it for no more than 1 hour).

Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork
cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of
2 (10-inch) skewers.

Prepare grill. Place kebabs on grill rack coated with cooking spray, and
cook 14 minutes or until done, turning and basting frequently with reserved
marinade. Yield: 2 servings.

Per serving: 669 Calories; 8g Fat (10% calories from fat); 29g Protein;
134g Carbohydrate; 74mg Cholesterol; 585mg Sodium

NOTES : Canned pineapple can be substituted for fresh. Drain 1 (8-ounce)
can unsweetened pineapple chunks, reserving 16 chunks.

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