Look for plum sauce, a sweet-and-sour sauce, next to other Asian ingredients in the supermarket. Add green beans to round out the meal.

Recipe by Cooking Light April 1997


Recipe Summary

4 servings (serving size: 1 kebab and 1 cup rice)


Ingredient Checklist


Instructions Checklist
  • Drain pineapple in a sieve over a bowl; reserve 1/4 cup pineapple liquid. Set pine- apple chunks aside. Combine pineapple liquid, ginger, vinegar, and plum sauce in a small saucepan; bring to a boil. Cook 1 minute. Remove from heat; set aside.

  • Trim fat from pork; cut into 24 pieces. Thread pineapple chunks, 6 bell pepper pieces, and 6 pork pieces alternately onto each of 4 (12-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; baste with pineapple juice mixture. Broil 12 minutes or until pork is done, turning occasionally and basting with pineapple juice mixture.

  • Combine rice, green onions, and almonds; toss well. Serve kebabs over rice. Spoon any remaining pineapple juice mixture over kebabs.

Nutrition Facts

439 calories; calories from fat 12%; fat 5.8g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 24g; carbohydrates 72.7g; fiber 2.7g; cholesterol 55mg; iron 4.1mg; sodium 109mg; calcium 70mg.