Light Pork & Pineapple Kebabs
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 226.79 g can unsweetened pineapple chunks, undrained
- 14.79 ml fresh ginger, peeled & grated
- 14.79 ml cider vinegar
- 184.27 g jar asian plum sauce
- 340.19 g pork tenderloin, trimmed of any fat,cut into 24 pieces
- 2 bell peppers, seeded,cut into 24 chunks
- 946.36 ml hot cooked rice
- 118.29 ml green onion, thinly sliced
- 59.14 ml sliced almonds, toasted
directions
- Soak 4 wooden skewers in water for 20 minutes or use metal skewers.
- Preheat your broiler.
- Drain pineapple and save 1/4 cup of the canning juices; set aside pineapple chunks for now.
- Combine 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.
- (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).
- Thread pineapple chunks, pork pieces,bell peppers evenly onto each skewer and set on a broiler pan that has been greased with nonstick spray.
- Baste with some of the pineapple sauce.
- Broil for 12 minutes or until pork is cooked through, turning occassioanlly and basting often with the sauce.
- Mix cooked rice with green onions and almonds.
- Serve kebabs on top of portions of rice and drizzle with reserved pineapple sauce.
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