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Pork and Pineapple Kebabs
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 351 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Sodium | 635 mg |
| Total Carbohydrate | 34 g |
| Dietary Fiber | 2.5 g |
| Protein | 26 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Red wine vinegar | 1 tablespoon |
| Olive oil | 1 tablespoon |
| Boneless pork loin, visible fat removed and cut into ¾-inch pieces | ½ pound |
| Ketchup | 2 tablespoons |
| Distilled white vinegar | 1 tablespoon |
| Sugar | 1 tablespoon |
| Reduced-sodium soy sauce | 1 teaspoon |
| Salt | ¼ teaspoon |
| Pineapple, cut into ¾-inch chunks | 2 cups |
| Small red onion, cut into ¾-inch chunks | 1 |
| Metal skewers, or wooden ones soaked in water for at least 20 minutes | 4 |
- Directions
- Combine vinegar, oil, and pork in a large plastic resealable bag, shake to coat, and marinate in the refrigerator 30 minutes to overnight, turning at least once.
- In a medium bowl, make sweet and sour sauce by whisking together ketchup, white vinegar, sugar, soy sauce, and salt. Set aside.
- Prepare grill. Alternate threading pork, pineapple, and red onion on skewers. Grill 8 minutes on each side, or until pork is cooked through but still tender.
- Drizzle kebabs with sweet and sour sauce and serve.
Exchanges
3 lean meats; 1.5 fats; 1 fruit; 1 vegetable
Side Suggestions: Brown Rice, Steamed Green Beans
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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