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

Pineapple stars in the marinade as well as the skewers. Serve these with Mango Salsa and basmati rice.

Elisa Bosley
Recipe by Cooking Light March 2007

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Yield:
8 servings (serving size: 1 kebab)
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Ingredients

Ingredient Checklist

Directions

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

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  • Prepare grill.

  • 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.

Nutrition Facts

247 calories; calories from fat 21%; fat 5.9g; saturated fat 1.7g; mono fat 2.9g; poly fat 0.6g; protein 26.1g; carbohydrates 21.9g; fiber 1.2g; cholesterol 67mg; iron 1.8mg; sodium 635mg; calcium 26mg.
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