| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | cn | (8 oz) unsweetened pineapple chunks, undrained |
| 1 | tb | Grated peeled fresh ginger |
| 1 | tb | Cider vinegar |
| 1 | Jar (6.5 oz) plum sauce | |
| 12 | oz | Pork tenderloin |
| 24 | 1-inch pieces red bell pepper | |
| Cooking spray | ||
| 4 | c | Hot cooked rice |
| 1/2 | c | Thinly sliced green onions |
| 1/4 | c | Sliced almonds, toasted |
INSTRUCTIONS
Drain pineapple in a sieve over a bowl; reserve 1/4 cup pineapple liquid. Set pineapple chunks aside. Combine pineapple liquid, ginger, vinegar and plum sauce in a small saucepan; bring to a boil. Cook 1 minute. Remove from heat; set aside. Trim fat from pork; cut into 24 pieces. Thread pineapple chunks, 6 bell pepper pieces and 6 pork pieces alternately onto each of 4 (12-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; baste with pineapple juice mixture. Broil 12 minutes or until pork is done, turning occasionally and basting with pineapple juice mixture. Combine rice, green onions, and almonds; toss well. Serve kebabs over rice. Spoon any remaining pineapple juice mixture over top. NOTES : Per Serving: Cals - 439 - 12%ff Fat - 5.8g Carbs - 72.7g Recipe by: Cooking Light - April 1997 Posted to MC-Recipe Digest V1 #599 by The Taillons <taillon@access.mountain.net> on May 04, 1997
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