Hula Pork Kabobs
Makes: 4 servings
Cook: 16 minutes
1 1⁄4 pounds pork tenderloin, trimmed
1⁄4 cup sesame-ginger marinade, Lawry’s®
1⁄4 cup chili sauce, Heinz®
1⁄4 cup soy sauce, Kikkoman®
1⁄4 cup dry sherry, Christian Brothers®
1⁄2 cup fresh pineapple wedges, cut into 1-inch cubes, Ready Pac®
1 green bell pepper, cut into 1-inch cubes
Cut pork into 1-inch cubes. Place pork cubes in a large zip-top bag; set aside. For marinade, in a bowl, combine sesame-ginger marinade, chili sauce, soy sauce, and sherry. Reserve 1⁄2 cup of the marinade for basting; pour remaining into bag with pork. Squeeze air out of bag; seal. Gently massage bag to combine. Marinate in refrigerator for 2 hours to overnight.
Soak 10-inch wooden skewers in water for at least 1 hour. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove pork from marinade; discard marinade in bag. Thread pork, pineapple, and pepper onto skewers. Place skewers on hot, oiled grill. Cook for 4 to 6 minutes per side (16 to 24 minutes total) or until pork is cooked through, basting with reserved marinade for the first 10 minutes of cooking time. Discard remaining marinade. Serve hot.
Prepare as directed. Preheat broiler. Place skewers on a wire rack over a foil-lined baking sheet. Broil 6 to 8 inches from heat source for 3 to 5 minutes per side (12 to 20 minutes total) or until pork is cooked through, basting with reserved marinade for the first 8 minutes of cooking time. Discard marinade.