1 (1-pound) pork tenderloin, trimmed and cut into 1-inch cubes
2 cups cherry tomatoes
1 cup (1-inch) pineapple pieces
1 green bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1/2-inch pieces
1/4 teaspoon kosher salt
How to Make It
Combine jalapeño and next 8 ingredients (through pork) in a large zip-top plastic bag. Seal; marinate in refrigerator 1 1/2 hours, turning bag occasionally.
Remove pork from bag; discard marinade. Thread pork, tomatoes, pineapple, bell pepper, and onion alternately onto each of 8 (12-inch) wooden skewers. Place on a grill rack coated with cooking spray, and grill 10 minutes, turning once. Sprinkle with salt.
I made this recipe Sunday night and it was delicious! The jerk marinade was great--I did add a tad more jalapeno pepper. I did not do the veggies as my husband wanted corn on the cob and the Walla Onion Salad (CL June 2013) as sides (Although I will make the veggies next time). The pork was so tender that it melted in your mouth. Can't wait to serve to company.
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