Pork-Pineapple Kabobs with Plum-Ginger Glaze

Add a twist to your pork dinner. Enjoy pork and pineapple kabobs covered with a rich plum-ginger glaze and grilled to perfection.

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  • prep time 40 min
  • total time 40 min
  • ingredients 9
  • servings 4
 

Ingredients

1
lb pork tenderloin, cut into 1-inch pieces
3
tablespoons reduced-sodium soy sauce
1/3
cup plum sauce
2
teaspoons grated orange peel
1
teaspoon grated gingerroot
1/4
teaspoon crushed red pepper
16
green onions
4
fresh pineapple spears (6 inch)
Hot cooked instant rice, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In resealable food-storage plastic bag or 13x9-inch (3-quart) glass baking dish, place pork pieces. Pour soy sauce over pork; toss to coat. Seal bag or cover dish. Let stand at room temperature 15 minutes to marinate, turning or stirring occasionally.
  • 2 Meanwhile, heat gas or charcoal grill. In small bowl, mix plum sauce, orange peel, gingerroot and red pepper flakes; set aside. Cut green onions into 1-inch pieces. Cut each pineapple spear into 6 pieces.
  • 3 Alternately thread pork, onion (skewered crosswise) and pineapple evenly onto 4 (12- to 15-inch) metal skewers; discard marinade.
  • 4 When grill is heated, carefully oil grill rack; place kabobs on gas grill over medium-high heat or on charcoal grill over medium-high coals. Brush plum sauce mixture over kabobs; cover grill. Cook 5 minutes. Turn kabobs; brush with sauce mixture. Cook covered 4 to 6 minutes longer, brushing frequently with sauce mixture, until pork is no longer pink in center. Discard any remaining sauce. If desired, serve with hot cooked instant white and wild rice.
  • 1 In resealable food-storage plastic bag or 13x9-inch (3-quart) glass baking dish, place pork pieces. Pour soy sauce over pork; toss to coat. Seal bag or cover dish. Let stand at room temperature 15 minutes to marinate, turning or stirring occasionally.
  • 2 Meanwhile, heat gas or charcoal grill. In small bowl, mix plum sauce, orange peel, gingerroot and red pepper flakes; set aside. Cut green onions into 1-inch pieces. Cut each pineapple spear into 6 pieces.
  • 3 Alternately thread pork, onion (skewered crosswise) and pineapple evenly onto 4 (12- to 15-inch) metal skewers; discard marinade.
  • 4 When grill is heated, carefully oil grill rack; place kabobs on gas grill over medium-high heat or on charcoal grill over medium-high coals. Brush plum sauce mixture over kabobs; cover grill. Cook 5 minutes. Turn kabobs; brush with sauce mixture. Cook covered 4 to 6 minutes longer, brushing frequently with sauce mixture, until pork is no longer pink in center. Discard any remaining sauce. If desired, serve with hot cooked instant white and wild rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
460mg
460%;
Total Carbohydrate
21g
21%
(Dietary Fiber
3g
3%
  Sugars
14g
14%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
6%;
Iron
15%;
Exchanges:
0 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.