Yummm. Very flavorful. My changes: I used pineapple instead of mango and baked them in the oven, I can't remember at what temperature. I did not discard any leftover glaze, I used ALL of the glaze. I used green peppers, it was great. I did not cook them until they were charred, however. I haven't tried it with the mango, but I loved the pineapple so much I will do that again for tonight. It was a big hit for my husband and parents!
Pork-Mango Kebabs with Chili Lime Glaze
Pork-Mango Kebabs with Chili Lime Glaze are bursting with flavor. Put leftover kebabs over salad greens for an easy lunch the next day. Add crispy veggies to freshen up this dish.
More From Allyou
- Calories: 180
- Fat: 3g
- Saturated fat: 1g
- Protein: 19g
- Carbohydrate: 20g
- Fiber: 2g
- Cholesterol: 55mg
- Sodium: 351mg
- 1/4 cup honey
- 2 tablespoons soy sauce
- Finely grated zest of 1 lime
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon crushed red pepper
- 2 pork tenderloins, about 12 oz. each, trimmed, cut into 1 1/2-inch pieces
- 2 ripe but firm mangoes, peeled, pitted, cut into 1 1/2-inch cubes
- 2 red bell peppers, stemmed, seeded, cut into 1 1/2-inch squares
- Salt and pepper
- 1. Make glaze: Combine honey, soy sauce, zest, lime juice, chili powder and crushed red pepper in a pan. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring, until slightly thickened, about 5 minutes. Let cool slightly.
- 2. Preheat a gas grill on high heat for 10 to 15 minutes with lid closed. Thread pork, mango and peppers, alternating, on 8 large metal skewers, leaving some space between pieces. Place on a baking sheet and season generously with salt and pepper. Brush with glaze. (Discard any leftover glaze.)
- 3. Oil grill. Place kebabs on grill, reduce heat to medium-high, close lid and grill for 6 minutes. Turn kebabs and grill until peppers are lightly charred and pork is cooked through, about 6 minutes longer.
Only you will be able to view, print, and edit this note.Add Note