Nutrition Facts| Serving Size | ½ of recipe | | Calories | 351 | | Total Fat | 13 g | | Saturated Fat | 3 g | | Sodium | 635 mg | | Total Carbohydrate | 34 g | | Dietary Fiber | 2.5 g | | Protein | 26 g |
Servings and Times| Servings | 2 | | Marinating time | 30 minutes to overnight |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Red wine vinegar | 1 tablespoon | | Olive oil | 1 tablespoon | | Boneless pork loin, visible fat removed and cut into ¾-inch pieces | ½ pound | | Ketchup | 2 tablespoons | | Distilled white vinegar | 1 tablespoon | | Sugar | 1 tablespoon | | Reduced-sodium soy sauce | 1 teaspoon | | Salt | ¼ teaspoon | | Pineapple, cut into ¾-inch chunks | 2 cups | | Small red onion, cut into ¾-inch chunks | 1 | | Metal skewers, or wooden ones soaked in water for at least 20 minutes | 4 |
Directions - Combine vinegar, oil, and pork in a large plastic resealable bag, shake to coat, and marinate in the refrigerator 30 minutes to overnight, turning at least once.
- In a medium bowl, make sweet and sour sauce by whisking together ketchup, white vinegar, sugar, soy sauce, and salt. Set aside.
- Prepare grill. Alternate threading pork, pineapple, and red onion on skewers. Grill 8 minutes on each side, or until pork is cooked through but still tender.
- Drizzle kebabs with sweet and sour sauce and serve.
Exchanges
3 lean meats; 1.5 fats; 1 fruit; 1 vegetable Side Suggestions: Brown Rice, Steamed Green Beans |