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Polynesian Pork Kebabs

Makes 4 servings

These colorful kebabs are perfect for casual entertaining or for a special family meal.

Ingredients

1/4 cup sodium-reduced soy sauce 50 mL
2 tbsp lemon juice 25 mL
2 tbsp liquid honey or brown sugar 25 mL
1 tsp vegetable oil 5 mL
1 tsp ground ginger (or 1⁄2 tsp/2 mL minced ginger root) 5 mL
1 lb lean pork loin or tenderloin, cubed 500 g
1 1/2 cups cubed fresh pineapple 375 mL
1  red bell pepper, cut into chunks 1 
1  green bell pepper, cut into chunks 1 
  • Eight 8-inch (20 cm) wooden skewers

Instructions

Step 1
In a medium bowl, combine soy sauce, lemon juice, honey, oil and ginger; add pork cubes, tossing to coat. Cover and marinate for at least 30 minutes or overnight in refrigerator.

Step 2
Thread skewers alternately with pieces of pork, pineapple, red pepper and green pepper. Brush kebabs with marinade; discard any left over.

Step 3
Preheat barbecue or broiler. Barbecue kebabs over medium-high heat, turning once, for 10 to 12 minutes or until pork is just slightly pink in the center. Alternatively, grill under broiler, turning once, for 8 to 10 minutes or until cooked through.

Tips

Soak wooden skewers for 30 minutes to prevent them from burning on the barbecue.
To prevent bacterial contamination, use a clean platter to transfer kebabs back from the barbecue.
Fresh pineapple works best in this recipe; it has a firmer texture and, unlike canned pineapple, can be cut into larger chunks.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 203
6%
Fat / Lipides 3.7 g
Saturated / saturés 1.3 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 52 mg
13%
Sodium / Sodium 313 mg
6%
Carbohydrates / Glucides 16.6 g
7%
Fiber / Fibres 1.8 g
Sugars / Sucres 12.2 g
Protein Protéines 26.3 g
10%
Vitamin A / Vitamine A
143%
Vitamin C / Vitamine C
2%
Calcium / Calcium
9%
Iron / Fer
DIETITIAN’S MESSAGE
This recipe provides a meat serving as well as 2 servings from the Vegetables and Fruit group. Serve these kebabs on a bed of couscous with a green salad. 
Contributor
Bev Callaghan, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc. (Photo by Mark T. Shapiro)

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