directions
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1
Drain pineapple and reserve 1/4 cup liquid
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2
Combine liquid, ginger, vinegar and plum sauce in a small saucepan and bring to a boil
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3
Cook 1 minute
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4
Set aside. Trim fat and silverskin from pork and cut into 24 pieces
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5
Thread pineapple chunks, red bell pepper pieces and pork pieces alternately on kebob skewers. Rotate 25 to 30 minutes or to desired doneness
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6
Serve with pineapple juice mixture drizzled over the kebobs.
PORK AND PINEAPPLE KEBOBS
ingredients
- 1 (8 ounce) can unsweetened pineapple chunks
- 1 tablespoon minced fresh ginger root
- 1 tablespoon cider vinegar
- 1 (6-1/2 ounce) jar Oriental plum sauce
- 1 (12 ounce) pork tenderloin
- 24 1-inch pieces red bell pepper