Pork and Pineapple Kabobs

Author

NuWave

Servings

6

Category

Main Dishes

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

Directions

1. In a large resealable plastic bag, combine all marinade/glaze ingredients. Add pork pieces. Seal bag and turn to coat. Refrigerate overnight.
2. Preheat Bravo and set to bake at 350°F.
3. 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.
4. 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.