Light Pork & Pineapple Kebabs

Adapted from Cooking Light

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (8 ounce) can unsweetened pineapple chunks, undrained
• 1  tablespoon fresh ginger, peeled & grated
• 1  tablespoon cider vinegar
• 1 (6 1/2ounce) 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

Directions

1. Soak 4 wooden skewers in water for 20 minutes or use metal skewers.
2. Preheat your broiler.
3. Drain pineapple and save 1/4 cup of the canning juices; set aside pineapple chunks for now.
4. 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.
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).
6. Thread pineapple chunks, pork pieces,bell peppers evenly onto each skewer and set on a broiler pan that has been greased with nonstick spray.
7. Baste with some of the pineapple sauce.
8. Broil for 12 minutes or until pork is cooked through, turning occassioanlly and basting often with the sauce.
9. Mix cooked rice with green onions and almonds.
10. Serve kebabs on top of portions of rice and drizzle with reserved pineapple sauce.