1 (8-ounce) can unsweetened pineapple chunks, undrained
1 tablespoon grated peeled fresh ginger
1 tablespoon cider vinegar
1 (6.5-ounce) jar plum sauce
12 ounces pork tenderloin
24 (1-inch) pieces red bell pepper
4 cups hot cooked rice
1/2 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
How to Make It
Drain pineapple in a sieve over a bowl; reserve 1/4 cup pineapple liquid. Set pine- apple chunks aside. Combine pineapple liquid, ginger, vinegar, and plum sauce in a small saucepan; bring to a boil. Cook 1 minute. Remove from heat; set aside.
Trim fat from pork; cut into 24 pieces. Thread pineapple chunks, 6 bell pepper pieces, and 6 pork pieces alternately onto each of 4 (12-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; baste with pineapple juice mixture. Broil 12 minutes or until pork is done, turning occasionally and basting with pineapple juice mixture.
Combine rice, green onions, and almonds; toss well. Serve kebabs over rice. Spoon any remaining pineapple juice mixture over kebabs.
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