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Pork-and-Pineapple Kebabs

Pork-and-Pineapple Kebabs

Look for plum sauce, a sweet-and-sour sauce, next to other Asian ingredients in the supermarket. Add green beans to round out the meal.

Cooking Light APRIL 1997

  • Yield: 4 servings (serving size: 1 kebab and 1 cup rice)


  • 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
  • Cooking spray
  • 4 cups hot cooked rice
  • 1/2 cup thinly sliced green onions
  • 1/4 cup sliced almonds, toasted


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.

Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 12%
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 24g
  • Carbohydrate: 72.7g
  • Fiber: 2.7g
  • Cholesterol: 55mg
  • Iron: 4.1mg
  • Sodium: 109mg
  • Calcium: 70mg

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Pork-and-Pineapple Kebabs Recipe