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Entrée

Pork and Pineapple Kabobs

Pork and Pineapple Kabobs recipe
photo by:kraft
I made this last night and it turned out fabulous. I doubled the sauce and I also cooked the veggies on skewers alone and then seperate skewers for the pork and pineapple. ...read more
posted by
l.stewart
on 7/11/2012
time
prep:
10 min
total:
39 min
servings
total:
4 servings, 2 kabobs (165 g) each
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What You Need

1/2
cup  Kraft Original BBQ Sauce
2
Tbsp.  Dijon mustard
1
Tbsp.  finely chopped fresh rosemary
1
lb.  (450 g) boneless pork chops, cut into 1-inch pieces
1
cup  fresh pineapple chunks (1 inch)
1
cup  green pepper squares (1 inch)
1/2
cup  red onion chunks (1 inch)

Make It

MIX first 3 ingredients. Reserve 1/4 cup sauce for later use. Pour remaining sauce over chops in shallow dish; turn chops over to coat both sides of each. Refrigerate 15 min. to marinate.

HEAT barbecue to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto 8 skewers alternately with pineapple, peppers and onions.

GRILL 12 to 14 min. or until meat is done, turning occasionally and brushing with reserved sauce.

Kraft Kitchens Tips

Substitute
Substitute 1/2 tsp. dried rosemary leaves for the fresh rosemary.
Make Ahead
Meat can be marinated up to 24 hours in refrigerator before grilling as directed.
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