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Andreas Trottmasndorff
Ingredients
- 8 large skewers
- 1/4 cup (50 mL) ketchup
- 3 tbsp (45 mL) soy sauce
- 1 tbsp (15 mL) dark sesame oil
- 4 garlic cloves, minced, or 2 1/2 tsp (12 mL) bottled chopped garlic
- 2 pork tenderloins
- 1 small pineapple, peeled, or 14-oz (398-mL) can pineapple slices, drained
- 1 red onion
- 1 red pepper
- vegetable oil
These are a smart choice when grilling for a crowd - a little pork goes a long way when you add colourful fruit and veggies. It makes them look plentiful.
- If using wooden skewers, soak in water. In a large bowl, stir ketchup with soy, sesame oil and garlic. Slice tenderloins in half lengthwise, then into 1-inch- (2.5-cm-) thick chunks. Add pork to ketchup mixture and turn to coat. Let stand at room temperature, 20 minutes, or cover and refrigerate up to 2 hours.
- Meanwhile, cut fresh pineapple lengthwise into quarters. Slice out core. Then slice into large chunks. If using canned pineapple, slice each ring into 3 pieces. Slice onion into 4 wedges, then slice each wedge in half crosswise. Cut pepper into quarters, then cut each quarter into 4 pieces. Place all in a bowl and lightly drizzle with oil. Toss to evenly coat.
- Oil grill and heat barbecue to medium. Alternately thread meat, pineapple and vegetables onto skewers. Place kebabs on grill. Barbecue, covered, turning occasionally, until meat is firm when pressed, 10 to 15 minutes. Good with herbed rice.
-
Indoor Oven Sizzle
Position oven rack 3 to 4 inches (7.5 to 10 cm) from broiler. Preheat broiler. Line a rimmed baking sheet with foil, then lightly oil. Place kebabs in a single layer on foil. Broil until lightly browned around edges, 10 to 15 minutes. You don't have to turn over when broiling.
- 21.8 g protein
- 5.6 g fat
- 14 g carbohydrates
- 1.6 g fibre
- 1.5 mg iron
- 21 mg calcium
- 527 mg sodium
- 192 calories
User comments (1)
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I made this receipe for my family last night and it was delicious! Great marinate and the combo of pork, pineapple and peppers was very nice! Easy and quick!
