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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 TOP

Servings	2
Marinating time	30 minutes to overnight

Ingredients and Preparation TOP

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

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