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