Look for Thai peanut sauce in the Asian aisle or a speciality store. Serve with steamed Jasmine rice and Gingered Snow Peas.

Asian Pork and Pineapple Kabobs

1 pound boneless pork loin, cut into 1-inch cubes
3/4 cup teriyaki marinade - divided use
2 cups pineapple chunks, about 1-inch
1 red bell pepper, cut into 1-inch squares
4 green onions, cut into 2-inch pieces
1/2 cup Thai peanut sauce
Steamed rice for accompaniment

1. Place pork in self-sealing plastic bag and add 1/2 cup teriyaki marinade. Seal bag and refrigerate 2 to 4 hours.
2. Prepare medium-hot fire in charcoal or preheat gas grill to medium high.
   Remove pork from marinade. Thread pork, pineapple, red peppers and green onions onto skewers.
3. Grill kabobs directly oven fire, turning to brown evenly, for about 10 to 12 minutes or until internal temperature reaches 155°F (approximately 65°C) , brushing kabobs with reserved marinade.
4. Serve kabobs with peanut sauce on a bed of steamed rice, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe, kabobs only): Calories: 330 calories; Protein: 24 grams; Fat: 16 grams; Sodium: 1540 milligrams; Cholesterol: 60 milligrams; Saturated Fat: 4 grams; Carbohydrates: 23 grams; Fiber: 3 gram

Recipe and photograph provided courtesy of Pork, Be Inspired®.