Teriyaki Pork and Pineapple

Teriyaki Pork and Pineapple Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This sweet-salty marinade is excellent for almost any tender cut of meat that's cubed and skewered—chicken breasts or thighs, or beef tenderloin or sirloin. Reducing the marinade concentrates its flavor and helps it stick to the kebabs. Although we usually marinate in zip-top plastic bags, we recommend using a bowl for this recipe so it's easier to scoop out the pork and pineapple with a slotted spoon. Serve over white and wild rice pilaf.

Yield:

4 servings (serving size: 3 kebabs)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Caloriesfromfat 17 %
Fat 5.4 g
Satfat 1.8 g
Monofat 2 g
Polyfat 0.5 g
Protein 24.4 g
Carbohydrate 24.6 g
Fiber 1.1 g
Cholesterol 65 mg
Iron 1.9 mg
Sodium 580 mg
Calcium 23 mg

Ingredients

1/2 cup mirin (sweet rice wine)
1/2 cup sake (rice wine)
1/4 cup low-sodium soy sauce
1 pound pork tenderloin, trimmed and cut into 24 pieces
24 (1-inch) pieces red onion (about 1 medium)
24 (1-inch) cubes pineapple (about 12 ounces)
Cooking spray

Preparation

1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.

2. Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.

3. Prepare grill to medium-high heat.

4. Remove pork from bowl with a slotted spoon, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.

5. Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.

James Peterson,

Cooking Light

July 2008
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