- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon orange juice
- 2 teaspoons lemon juice
- 1 jalapeno, seeded and minced
- 1/4 teaspoon black pepper
- 1 pound pork tenderloin (cut into 16 cubes)
- 16 pineapple cubes
- 16 (1-inch) pieces poblano pepper
- 8 (8-inch) skewers
- Cooking spray
- calories 194
- fat 3.3 g
- satfat 1 g
- sodium 250 mg
How to Make It
Combine brown sugar, soy sauce, orange juice, lemon juice, jalapeño, and black pepper. Divide mixture between 2 bowls. Add pork tenderloin to first bowl; toss. Add pineapple cubes to second bowl; toss. Thread pork, pineapple, and poblano pepper alternately onto skewers. Place skewers on a grill rack coated with cooking spray. Grill 14 minutes or until done, turning skewers occasionally for an even char. Sprinkle with cilantro.
Note: If using wooden skewers, soak them in water for 20 minutes before grilling.
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