Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

A little low-sodium soy sauce perks up the marinade to flavor the meat. Sprinkling salt on the meat at the end of grilling helps balance the sweet and fiery spices in the Jerk seasoning and enlivens the grilled vegetables.

Jaime Harder
Recipe by Cooking Light October 2008

Gallery

Recipe Summary

Yield:
4 servings (serving size: 2 kebabs)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine jalapeño and next 8 ingredients (through pork) in a large zip-top plastic bag. Seal; marinate in refrigerator 1 1/2 hours, turning bag occasionally.

    Advertisement
  • Prepare grill.

  • Remove pork from bag; discard marinade. Thread pork, tomatoes, pineapple, bell pepper, and onion alternately onto each of 8 (12-inch) wooden skewers. Place on a grill rack coated with cooking spray, and grill 10 minutes, turning once. Sprinkle with salt.

Nutrition Facts

189 calories; calories from fat 20%; fat 4.3g; saturated fat 1.4g; mono fat 1.8g; poly fat 0.6g; protein 25.4g; carbohydrates 12.5g; fiber 2.7g; cholesterol 74mg; iron 2.3mg; sodium 296mg; calcium 29mg.
Advertisement
Advertisement