Young chefs can assist
with threading the pork and apples on the kabobs. An adult should
always be near to supervise and grill.
Pork with
Apple Kabobs
4 stalks celery
1 cup unsweetened pineapple juice
1/4 cup vegetable oil
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
Dash ground allspice
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
3 cooking apples, cored, quartered and cut in half crosswises
Cut celery into 1-inch
pieces. In a small saucepan cook, covered, in a small amount
of boiling water for 10 minutes, drain and refrigerate.
For marinade, in a small
saucepan combine pineapple juice, oil, cinnamon, salt, nutmeg,
and allspice; cook over medium heat for 10 minutes; stirring
occasionally. Cool.
Place pork in a shallow
dish; pour marinade over pork. Cover and marinate in the refrigerator
for several hours or overnight, stirring occasionally.
Drain pork, reserving
marinade. On six 12-inch skewers thread pork cubes and celery,
allowing space between cubes. Grill over medium coals about 10
minutes; turning frequently. Push cubes together; thread apple
on skewers; grill an additional 5 minutes, brushing with marinade.
