Free Recipe Pork-And-Pineapple Kebabs
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Pork-And-Pineapple Kebabs Recipe
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
Pork-And-Pineapple Kebabs Preparation
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. Recipe by: Cooking Light, April 1995, page 106 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 2
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