Asian Pork and Pineapple Kabobs
Look for Thai peanut sauce in the Asian aisle or a speciality store. Serve with jasmine rice and Gingered Snow Peas.
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
Hot cooked long grain rice for accompaniment
- Place pork in self-sealing plastic bag and add 1/2 cup teriyaki marinade. Seal bag and refrigerate 2 to 4 hours.
- 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.
- 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.
- 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 National Pork Board.