Light Pork & Pineapple Kebabs

1. 1

   Soak 4 wooden skewers in water for 20 minutes or use metal skewers.

2. 2

   Preheat your broiler.

3. 3

   Drain pineapple and save 1/4 cup of the canning juices; set aside pineapple chunks for now.

4. 4

   Combine that juice with the ginger, vinegar, and plum sauce in a small pan and bring to boil; cook 1 minute then remove from heat and set aside.

5. 5

   (Note: If you want to have some dipping sauce, set aside a some of the sauce for basting and save the rest for drizzling/dipping later).

6. 6

   Thread pineapple chunks, pork pieces,bell peppers evenly onto each skewer and set on a broiler pan that has been greased with nonstick spray.

7. 7

   Baste with some of the pineapple sauce.

8. 8

   Broil for 12 minutes or until pork is cooked through, turning occassioanlly and basting often with the sauce.

9. 9

   Mix cooked rice with green onions and almonds.

10. 10

    Serve kebabs on top of portions of rice and drizzle with reserved pineapple sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.