Pork Kebabs with Orange & Pineapple Recipe

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Prep time: 10 mins
Cook time: 10 mins
Calories: 211

Molasses in the marinade delivers a rich, bronze hue and adds wonderful flavor to the pork. Orange and pineapple wedges make for a colorful presentation. For maximum flavor, marinate the pork overnight. Serve with polenta or rice and beans for a complete meal. This recipe can also be made with chicken thighs.

MAKES 6 to 8 SERVINGS.

Ingredients:

2 tablespoons olive oil, more for grill
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
¼ cup chopped fresh mint
1 tablespoon fresh oregano, chopped, or 1½ teaspoons dried oregano
¼ cup orange juice
1 tablespoon lime juice (about 1 lime)
2 tablespoons dark molasses
2 pork tenderloins (about 2 pounds total), cut into 1½-inch cubes*
1 large orange, preferably seedless, cut into 16 wedges
½ fresh pineapple, cut into large chunks, or 1½ cups canned or frozen pineapple chunks
Salt and freshly ground pepper, to taste
Extra orange wedges and pineapple chunks, for garnish

pork pineapple kebab recipe

Oksana Charla

Directions:

1. In a zip-top bag, combine oil, garlic, red pepper flakes, mint, oregano, orange juice, lime juice and molasses. Seal the bag and shake the ingredients to blend. Add pork and toss with marinade. Refrigerate at least 2 hours or up to 12 hours.

2. Preheat grill to medium heat. Clean and lightly oil hot grill.

3. Thread pork, orange wedges and pineapple chunks onto skewers, reserving leftover marinade. Season kebabs with salt and pepper. Grill them (with the cover closed) 3 to 5 minutes per side for medium doneness.

4. Heat reserved marinade to a boil and boil for several minutes. Drizzle it over cooked kebabs and arrange kebabs on a serving platter. (Alternatively, serve heated marinade on the side.) Garnish with extra orange wedges and pineapple chunks.

Each serving contains 211 calories, 6g total fat, 1g saturated fat, 0g trans fat, 73mg cholesterol, 75mg sodium, 15g carbohydrate, 1g fiber, 11g sugars, 24g protein, 6Est GL.

*TIP: To make pork cubes, cut pork tenderloin into 2-inch slices and then cut each slice in half.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and, The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 8 servings
1 serving contains 211 calories, 6g total fat, 1g saturated fat, 0g trans fat, 73mg cholesterol, 75mg sodium, 15g carbohydrates, 1g fiber, 11g sugars, 24g protein.