Great recipe! I used pork chop instead of tenderloin and cooked on the stove top instead of the grill. It was super tender and very tasty! Served with coconut rice and a little Sriracha... Will definitely be in the dinner rotation!
Skewer cubes of marinated pork tenderloin with cubed fresh pineapple and sliced red bell pepper, then grill, for a healthy kebab entree that's perfect for warm spring and summer evenings. Serve with fresh cut veggies and white rice for a complete meal.
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- Calories: 248
- Calories from fat: 18%
- Fat: 5g
- Saturated fat: 1.5g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.7g
- Protein: 25.9g
- Carbohydrate: 25.5g
- Fiber: 2.1g
- Cholesterol: 79mg
- Iron: 2.6mg
- Sodium: 573mg
- Calcium: 30mg
- 1/2 pound pork tenderloin
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon orange juice
- 1 tablespoon grated fresh onion
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- Dash of pepper
- 1 bay leaf
- 8 (1-inch) cubes fresh pineapple
- 8 (1-inch) pieces red bell pepper
- Vegetable cooking spray
- 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.
- Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.
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