| 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
A Message from our Provider:
“If God is your Copilot – swap seats!”