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Hoisin-glazed pork and pineapple skewers
Servings
4
Ingredients
45 ml (3 tbsp.) hoisin sauce
45 m l (3 tbsp.) catsup
23 ml (1 1/2 tbsp.) minced jalapeño chile
1 can 500 ml (16 ounces) pineapple chunks, drained
30 ml (2 tbsp.) juice reserved
454 g (1 pound) duBreton pork cubes
Salt and black pepper, to taste
45 m l (3 tbsp.) catsup
23 ml (1 1/2 tbsp.) minced jalapeño chile
1 can 500 ml (16 ounces) pineapple chunks, drained
30 ml (2 tbsp.) juice reserved
454 g (1 pound) duBreton pork cubes
Salt and black pepper, to taste
- In a small bowl, stir together hoisin, catsup, jalapeño and reserved pineapple juice; set aside.
- Season pork cubes with salt and pepper; thread pork on skewers alternately with pineapple.
- Grill or broil skewers, turning to brown evenly, about 5 to 6 minutes total.
- Just before removing skewers from heat, brush with glaze and continue cooking about 30 seconds on each side until pork and pineapple develop rich color.
Nutrient analysis per serving: 266 calories, 25.9 g protein, 20.9 g carbohydrates, 8.6 g fat, 2.9 g saturated fat, 80 mg cholesterol, 382 mg sodium, 29% calories from fat, 32% calories from carbohydrates
