Adapted from Cooking Light
My Private Note
Units: US | Metric
- 1 (8 ounce) can unsweetened pineapple chunks, undrained
- 1 tablespoon fresh ginger, peeled & grated
- 1 tablespoon cider vinegar
- 1 (6 1/2 ounce) jar asian plum sauce
- 12 ounces pork tenderloin, trimmed of any fat,cut into 24 pieces
- 2 bell peppers, seeded,cut into 24 chunks
- 4 cups hot cooked rice
- 1/2 cup green onion, thinly sliced
- 1/4 cup sliced almonds, toasted
- 1Soak 4 wooden skewers in water for 20 minutes or use metal skewers.
- 2Preheat your broiler.
- 3Drain pineapple and save 1/4 cup of the canning juices; set aside pineapple chunks for now.
- 4Combine that juice with the ginger, vinegar, and plum sauce in a small pan and bring to boil; cook 1 minute then remove from heat and set aside.
- 5(Note: If you want to have some dipping sauce, set aside a some of the sauce for basting and save the rest for drizzling/dipping later).
- 6Thread pineapple chunks, pork pieces,bell peppers evenly onto each skewer and set on a broiler pan that has been greased with nonstick spray.
- 7Baste with some of the pineapple sauce.
- 8Broil for 12 minutes or until pork is cooked through, turning occassioanlly and basting often with the sauce.
- 9Mix cooked rice with green onions and almonds.
- 10Serve kebabs on top of portions of rice and drizzle with reserved pineapple sauce.
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Nutritional Facts for Light Pork & Pineapple Kebabs
Serving Size: 1 (462 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 521.6
- Calories from Fat 77
- Total Fat 8.5 g
- Saturated Fat 2.0 g
- Cholesterol 56.1 mg
- Sodium 294.3 mg
- Total Carbohydrate 85.4 g
- Dietary Fiber 3.7 g
- Sugars 7.4 g
- Protein 24.6 g