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Grilled Chinese Sweet and Sour Pork Kabobs

Grilled Chinese Sweet and Sour Pork Kabobs
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  • 18 
    wooden skewers (12-inch)
  • 2 tablespoons
    soy sauce
  • 2 tablespoons
    mirin (Japanese rice wine), white wine, or dry vermouth
  • 1 1/2 tablespoons
    freshly grated ginger
  • 1 teaspoon
    dark sesame oil
  • 1 teaspoon
  • 2 pounds
    pork loin, cut into 1 to 1 1/2-inch pieces
  • green bell peppers, cut into 1 to 1 1/2-inch pieces
  • red bell pepper, cut into 1 to 1 1/2-inch pieces
  • red onion, cut into 1 to 1 1/2-inch pieces
  • pineapple, cut into 1- to 1 1/2-inch chunks, divided
  1. Soak wooden skewers in water at least 30 minutes.
  2. Place 1 cup pineapple chunks in a blender with 1 tablespoon water; puree. Combine 3 tablespoons pineapple puree with soy sauce and next 4 ingredients in a large bowl. (Save remaining puree for sauce.) Add pork, and marinate 1 hour. (Do not marinate longer.)
  3. Remove meat from marinade, discarding marinade. Thread pork onto skewers, alternating with peppers, onion, and remaining pineapple.
  4. Grill kabobs on greased grill rack over medium heat (325°F to 350°F) for 5 minutes. Brush kabobs with Sweet and Sour Sauce, and grill 5 minutes or until done. Serve remaining sauce on the side.
Nutritional Information

Makes: 8 servings
  • Calories294
  • Carbohydrates11.5 g
    • Dietary fiber1.5 g
  • Cholesterol76 mg
  • Fat15.9 g
    • Saturated fat5.4 g
  • Sodium301 mg
  • Protein25 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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