Ingredients
Units
Scale
- 2 T. low-sodium soy sauce
- 1 tsp. freshly grated ginger
- 1/2 tsp. minced garlic
- 3 c. pineapple, cut into 16 chunks
- 8 oz. uncooked lean pork tenderloin, cut into 16 chunks
- 1 medium sweet red pepper, cut into 16 chunks cooking spray
- 3 c. cooked couscous
- 1/4 c. uncooked scallions, sliced
Instructions
- In a resealable plastic bag or glass bowl, combine soy sauce, ginger and garlic.
- Finely chop 2 pineapple chunks and add to bag or bowl. Add pork chunks. Seal bag and turn to coat or stir in bowl and cover.
- Refrigerate at least 30 minutes or up to 4 hours.
- Preheat grill.
- Remove pork from marinade and discard marinade. Thread two pieces each of pork, pineapple and pepper onto 8 metal or wooden skewers (soak wooden skewers in water for a maximum of 20 minutes before use to prevent burning). Coat with cooking spray.
- Grill, turning twice, until pork is cooked through and pepper and pineapple are lightly charred and tender, about 6-8 minutes.
- Remove from grill and serve with couscous, topped with minced scallions.
Keywords: kabobs, pork, picnic recipes, lehmans cookbook, lehmans diamond jubilee cookbook