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Pork Tenderloin Kebabs

Yield 8 servings (serving size: 1 kebab)
Pineapple stars in the marinade as well as the skewers. Serve these with Mango Salsa and basmati rice.

Ingredients

  • 3/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup pineapple juice
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon five-spice powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds pork tenderloin, trimmed and cut into 32 pieces
  • 32 (1-inch) cubes fresh pineapple (about 1 medium)
  • 16 (1-inch) pieces red onion (about 1 small)
  • Cooking spray

Nutrition Information

  • calories 247
  • caloriesfromfat 21 %
  • fat 5.9 g
  • satfat 1.7 g
  • monofat 2.9 g
  • polyfat 0.6 g
  • protein 26.1 g
  • carbohydrate 21.9 g
  • fiber 1.2 g
  • cholesterol 67 mg
  • iron 1.8 mg
  • sodium 635 mg
  • calcium 26 mg

How to Make It

  1. Combine first 9 ingredients in a large zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally.

  2. Prepare grill.

  3. Remove pork from bag, reserving 1/2 cup marinade. Thread 4 pork pieces, 4 pineapple cubes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until done, turning and basting occasionally with reserved marinade.