Asian Pork and Pineapple Kabobs (serves 4)
1 lb. boneless pork loin, cut into 1-inch cubes
3/4 cup teriyaki marinade, divided
2 cups pineapple chunks, about 1-inch
1 red pepper, cut into 1-inch squares 4 green onions, cut into 2-inch pieces
1/2 cup bottled Thai peanut sauce (optional)
Place pork in self-sealing plastic bag and add 1/2 cup teriyaki marinade. Refrigerate 2 to 4 hours. Preheat grill to medium high.
Thread pork, pineapple, red peppers and green onions onto skewers.
Grill kabobs directly over fire, turning to brown evenly, for about 10 to 12 minutes or until internal temperature reaches 155 degrees. Brush kabobs with reserved marinade.
Serve with peanut sauce on a bed of steamed rice, if desired.
Nutritional Facts: Calories: 260, Total Fat: 10g, Cholesterol: 60mg, Protein: 21g. (Note: nutrition information does NOT include the rice or the peanut sauce)