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Posts: 48
11/11/09 11:40 P

Pork and Pineapple Kebobs
Serves 4

1 pound pork tenderloin
16 one-inch cubed pineapple
16 one-inch pieces red bell pepper

Marinade:
1 1/2 Tbl. sugar
1 1/2 Tbl. low-sodium soy sauce
1Tbl. orange juice
1 Tbl. grated fresh onion
2 tsp. lemon juice
2 Tbl. fresh chopped cilantro

1. Cut the pork into 16 one inch cubes and combine with the marinade ingredients in a large ziploc bag. Refrigerate for at least 1 hour or up to 24 hours.
2. Remove pork from bag. Reserve liquid in a saucepan.
3. Bring the marinade to a boil for one minute and remove from heat.
4. Alternate threading the pork, pineapple, and bell pepper on 4 10-inch skewers. (If using wood skewers, submerge in water and soak them for 10 minutes before grilling to prevent fires.)
5. Heat the bbq grill or George Foreman grill to medium heat. Grill until cooked through, approximately 10 minutes, or until internal temperature of the pork reaches 165 degrees farenheit. Baste pork with marinade frequently while grilling.
6. Remove from heat, plate and tent with foil for 5 minutes.



Calories per serving: 248
Fat: 5 g
Protein: 25.9 g
Carbs: 25.5 g