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David Joachim’s Grilled Pork Kabobs with Pineapple and Soy

Canned pineapple is harvested and packed at its peak of ripeness, making the can one of the best ways to deliver the fruit from its source to your table.

Prep Time: 1 hour 30 minutes

Cook Time: 10 minutes

Servings: 6

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David Joachim’s Grilled Pork Kabobs with Pineapple and Soy


4 tablespoons soy sauce or tamari
2 teaspoons honey
1 teaspoon toasted sesame oil
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1 pork tenderloin (1¼ pounds), cut into 1-inch pieces
2 7-ounce cans whole jalapeno peppers, drained
2 8-ounce cans pineapple chunks in juice, drained
1 large red pepper, cut in 1-ince pieces



Mix soy sauce, honey, sesame oil, ginger and garlic in gallon-size zipper lock bag. Add pork and massage bag to coat meat with marinade. Squeeze out air, seal and refrigerate overnight. (Or refrigerate 1 to 6 hours; flavor will be less intense).

Heat grill or grill pan to medium. Cut large jalapeños in half and remove stems. Skewer meat, jalapeno, pineapple and bell pepper, starting and ending with meat on each skewer. You’ll need about 8 large skewers.

Grill skewers until meat is semi-firm and grill-marked all over (145°F internal temperature), 8 to 10 minutes, turning frequently.

Nutrition Information Per Serving:

Calories 212; Total Fat 3g (Sat 1g, Trans 0g); Cholesterol 61mg; Sodium 1409mg; Total Carbohydrates 25g; Dietary Fiber 4g; Sugars 21g; Protein 22g; Vitamin A 1880IU; Vitamin C 52mg; Calcium 42mg; Iron 2.5mg; Vitamin D 8IU; Folate 27mcg

% Daily Value: Vitamin A 38%; Vitamin C 87 %; Calcium 4%; Iron 14%