Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 13

Substitute 1-inch red or yellow bell pepper squares if you can't find the mini bells. Wooden skewers need to soak at least 30 minutes before they go on the grill, so plan ahead, if using them. Serve with pancit: 1 1/2 cups thin rehydrated rice noodles, stir-fried in dark sesame oil with 1 cup thinly sliced cabbage and 1/3 cup shredded carrot. Top noodles with 2 sliced green onions.

Julianna Grimes
Recipe by Cooking Light May 2013

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
23 mins
total:
1 hr 23 mins
Yield:
Serves 4 (serving size: 1 pork skewer and 1 pepper skewer)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 7 ingredients in a large zip-top bag, stirring well. Add pork; seal bag. Refrigerate 1 hour, turning after 30 minutes.

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  • Preheat grill to medium-high heat.

  • Remove pork from bag, and discard marinade. Thread pork evenly onto 4 (6-inch) skewers; sprinkle evenly with salt. Thread 4 mini bell peppers onto each of 4 (6-inch) skewers. Arrange skewers in a single layer on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

175 calories; fat 3g; saturated fat 0.8g; mono fat 0.9g; poly fat 0.5g; protein 25.5g; carbohydrates 10.3g; fiber 2.4g; cholesterol 74mg; iron 1.9mg; sodium 408mg; calcium 19mg.
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