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Give mom a break from kitchen. Teens can get the kabobs ready for the grill and the younger chefs can help fix the salad and breadsticks to complete the meal.

Tropical Pork Kabobs

1 pound boneless pork loin, cut into 3/4-inch cubes
1/3 cup orange marmalade
1/4 cup orange juice
2 tablespoons honey
1/4 teaspoon cinnamon
8 wooden (soak in water before using) or metal skewers
1 can (15 ounces) pineapple chunks
2 bananas, sliced
1 11 ounces) can mandarin oranges

1. In a small saucepan, mix together the marmalade, orange juice, honey and cinnamon. Stir over low heat until mixture bubbles gently.
2. Divide pork cubes into 4 equal parts and thread on 4 skewers.
3. Fill remaining 4 kabobs with pineapple, bananas, and mandarin oranges. Place fruit kabobs on large plate and coat with glaze.
4. Spoon remaining glaze over pork kabobs.
5. Grill or broil pork about 4 inches from heat source for 10 minutes or until lightly browned. S
6. erve immediately with fruit kabobs.

Makes 4 servings.

Nutrition Facts: Calories 418 calories Protein 25 grams Fat 7 grams Sodium 72 milligrams Cholesterol 70 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.