Name: Pork and Pineapple Kabobs
Yield: 6
Ingredients: 1 (2-lb) pork loin, cut into 1-inch pieces; 1 large fresh pineapple, peeled, cored and cut into 1-inch cubes (about 4c); ¼ c hoisin sauce; ¼ c unsweetened pineapple juice; ¼ c teriyaki sauce; 1 T honey; 1½ t rice vinegar; 1½ t low-sodium soy sauce

Pork and Pineapple Kabobs

Rated 5.0 stars by 1 users

Bravo XL Oven

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Servings

6 servings

Author

NuWave

Ingredients

1 (2-lb) pork loin, cut into 1-inch pieces
1 large fresh pineapple, peeled, cored and cut into 1-inch cubes (about 4c)

Marinade/Glaze

¼ c hoisin sauce
¼ c unsweetened pineapple juice
¼ c teriyaki sauce
1 T honey
1½ t rice vinegar
1½ t low-sodium soy sauce

Directions

In a large resealable plastic bag, combine all marinade/glaze ingredients. Add pork pieces. Seal bag and turn to coat. Refrigerate overnight.
Preheat Bravo and set to bake at 350°F.
Drain pork, reserving the marinade/glaze. Pour the marinade/glaze in a small saucepan and bring up to a boil. Reduce heat and simmer uncovered for 5-7 min. or until slightly thick, stirring occasionally. Remove from heat.
Using 12 metal skewers, alternately thread on pork and pineapple. Place pork kabobs in baking pan. Brush with glaze. Place in Bravo and bake at 350°F for 10-15 minutes or until lightly browned.

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