• 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

    Servings and Times

    Servings 2
    Marinating time 30 minutes to overnight

    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
    1. 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.
    2. In a medium bowl, make sweet and sour sauce by whisking together ketchup, white vinegar, sugar, soy sauce, and salt. Set aside.
    3. 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.
    4. Drizzle kebabs with sweet and sour sauce and serve.

    Exchanges3 lean meats; 1.5 fats; 1 fruit; 1 vegetable

    Side Suggestions: Brown Rice, Steamed Green Beans


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