Asian Pork and Pineapple Skewers
Serve with rice topped with chopped green scallions.

Serves 2

1/2 pound pork tenderloin
8 (1-inch) cubes fresh pineapple
8 (1-inch) pieces red bell pepper
Vegetable cooking spray

Marinade and Baste:
3 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoon orange juice
2 tablespoon grated fresh onion
4 teaspoons lemon juice
1/4 teaspoon kosher salt
Dash of pepper
2 bay leaves

Trim any visible fat from pork, and cut the pork into 8 (1-inch) cubes.

In a small bowl combine brown sugar and the next 7 ingredients (brown sugar
through bay leaf). Pour half in a large zip-top heavy-duty plastic bag, making
sure that you include one bay leaf in each half; add the pork cubes. Seal the
bag, and marinate in the refrigerator for 1 hour, turning bag occasionally. (To
keep the texture of the pork from becoming mushy, marinate it for no more than
1 hour.) Set other half of marinade aside for basting.

Remove pork from bag; discard used marinade. Discard bay leaf. Thread 4 pork
cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 2
(10-inch) skewers.

Prepare grill. Place kebabs on grill rack coated with cooking spray, and cook
14 minutes or until done, turning and basting with reserved marinade frequently.

Per Serving (calories and nutrition will be slightly lower as all marinade is not absorbed into food): 275 Calories; 4g Fat (14.1% calories from fat); 1g Saturated Fat; 26g Protein; 33g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 1207mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 1 Other Carbohydrates.

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