Pork and Pineapple Kebabs
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 351 |
Total Fat | 13 g |
Saturated Fat | 3 g |
Sodium | 635 mg |
Total Carbohydrate | 34 g |
Dietary Fiber | 2.5 g |
Protein | 26 g |
Servings and Times
Servings | 2 |
Marinating time | 30 minutes to overnight |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Red wine vinegar | 1 tablespoon |
Olive oil | 1 tablespoon |
Boneless pork loin, visible fat removed and cut into ¾-inch pieces | ½ pound |
Ketchup | 2 tablespoons |
Distilled white vinegar | 1 tablespoon |
Sugar | 1 tablespoon |
Reduced-sodium soy sauce | 1 teaspoon |
Salt | ¼ teaspoon |
Pineapple, cut into ¾-inch chunks | 2 cups |
Small red onion, cut into ¾-inch chunks | 1 |
Metal skewers, or wooden ones soaked in water for at least 20 minutes | 4 |
- Directions
- Combine vinegar, oil, and pork in a large plastic resealable bag, shake to coat, and marinate in the refrigerator 30 minutes to overnight, turning at least once.
- In a medium bowl, make sweet and sour sauce by whisking together ketchup, white vinegar, sugar, soy sauce, and salt. Set aside.
- Prepare grill. Alternate threading pork, pineapple, and red onion on skewers. Grill 8 minutes on each side, or until pork is cooked through but still tender.
- Drizzle kebabs with sweet and sour sauce and serve.
Exchanges
3 lean meats; 1.5 fats; 1 fruit; 1 vegetable
Side Suggestions: Brown Rice, Steamed Green Beans