Pork and Pineapple KebabsEn Español (Spanish Version)
Serving Size½ of recipeCalories
13 gSaturated Fat3 gSodium
635 mgTotal Carbohydrate
34 gDietary Fiber2.5 gProtein
26 gServings2Marinating time30 minutes to overnightIngredientsMeasuresRed wine vinegar1 tablespoonOlive oil1 tablespoonBoneless pork loin, visible fat removed and cut into ¾-inch pieces½ poundKetchup2 tablespoonsDistilled white vinegar1 tablespoonSugar1 tablespoonReduced-sodium soy sauce1 teaspoonSalt¼ teaspoonPineapple, cut into ¾-inch chunks2 cupsSmall red onion, cut into ¾-inch chunks1Metal skewers, or wooden ones soaked in water for at least 20 minutes4DirectionsCombine vinegar, oil, and pork in a large plastic resealable bag, shake to coat, and marinate in the refrigerator 30 minutes to overnight, turning at least once.In a medium bowl, make sweet and sour sauce by whisking together ketchup, white vinegar, sugar, soy sauce, and salt. Set aside.Prepare grill. Alternate threading pork, pineapple, and red onion on skewers. Grill 8 minutes on each side, or until pork is cooked through but still tender.Drizzle kebabs with sweet and sour sauce and serve.
3 lean meats; 1.5 fats; 1 fruit; 1 vegetable
Side Suggestions: Brown Rice, Steamed Green Beans