Thursday, August 8, 2013

Pork & Pineapple Kebabs by Ophelia Dunk

Pork and Pineapple Kebabs 

Serves 4 
Hands-On Time: 10m 
Total Time: 25m 

1  cup  long-grain white rice 
2  tablespoons  chopped fresh cilantro 
1  1 1/4-pound pork tenderloin, cut into 1- 
inch chunks 
1/2  medium pineapple, cut into 1-inch 
1  red onion, cut into 1-inch chunks 
1  cup  grape tomatoes 
kosher salt and black pepper 
1/4  cup  honey 

1. Soak 8 wooden skewers in water for at 
least 10 minutes. 
2. Cook the rice according to the package directions. Just before serving, fold in the cilantro. 
3. Meanwhile, heat broiler. Thread the pork, pineapple, onion, and tomatoes onto the skewers. 
Season with ½ teaspoon salt and ¼ teaspoon pepper. 
4. Place the skewers on a foil-lined baking sheet and broil, turning once and brushing occasionally 
with the honey, until browned, 8 to 10 minutes. Serve with the rice. 

Soaking the wooden skewers keeps them from scorching under the broiler. Alternatively, you can 
thread the meat and vegetables onto the skewers, then wrap the tips with foil.

Nutritional Information 
Calories 468; Fat 6g; Sat Fat 2g; Cholesterol 82mg; Sodium 306mg; Protein 34g; Carbohydrate 
69g; Sugar 25g; Fiber 3g; Iron 4mg; Calcium 43mg 

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