Pork-and-pineapple Kebabs Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Pork tenderloin,
1 1/2 tbsp: Brown sugar,
1 1/2 tbsp: Low-sodium soy sauce,
1 tbsp: Orange juice,
1 tbsp: Grated fresh onion,
2 tsp: Lemon juice,
1/8 tsp: Salt,
1 dash: Pepper,
1: Bay leaf,
8: Fresh pineapple chunks,
1: Red bell pepper, cut into eight 1-inch pieces
Vegetable cooking spray,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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Meats