The easiest way to kick up the flavor on your pineapple-pork kabobs? Brush them with a zippy blend of BBQ sauce and OJ.
What You Need
Original recipe yields 4 servings
1 lb. boneless pork loin, cut into 1-inch chunks
2 cups fresh pineapple chunks (1-1/2 inch)
1 green pepper, cut into 1-1/2-inch pieces
1 Vidalia onion, cut into1-1/2-inch chunks
1/2 cup KRAFT Thick & Spicy Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed
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Let's Make It
Heat grill to medium-high heat.
Thread chicken, pineapple and vegetables alternately onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
Mix barbecue sauce and juice concentrate until blended. Reserve half the sauce; brush remaining sauce onto kabobs.
Grill 8 to 10 min. or until pork is done, turning and brushing occasionally with reserved sauce.
Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning. If using metal skewers, use just 1 metal skewer when assembling each kabob.
Prepare as directed, substituting skinless salmon fillets, cut into 1-inch chunks, for the chicken. Or, substitute uncooked peeled and deveined extra-large shrimp for the chicken, and reducing the grilling time to 4 to 6 min. or until shrimp turn pink.
Substitute 1 drained 20-oz. can pineapple chunks in juice for the fresh pineapple.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.