Thursday, June 10, 2010

Gingered Pork, Pineapple and Pepper Skewers

The Menu:
Gingered Pork, Pineapple and Pepper Skewers

The Original Recipe:
I found this on Weight Watchers site a few years ago. I just made it the other day, and YUM!! I used a pork tenderloin, and man oh day was it ever tender! Delicious! I made this dish as the recipe stated served with couscous and everything!!

Gingered Pork, Pineapple and Pepper Skewers

POINTS® Value: 5

Servings: 4

Preparation Time: 20 min

Cooking Time: 8 min

Level of Difficulty: Moderate

• 2 Tbsp low-sodium soy sauce

• 1 tsp ginger root, freshly grated

• 1/2 tsp minced garlic

• 1 1/2 cup canned unsweetened pineapple chunks, or 16 fresh chunks

• 8 oz lean pork tenderloin, cut into 16 chunks

• 1 medium sweet red pepper(s), cut into 16 chunks

• 1 sprays cooking spray

• 3 cup cooked whole wheat couscous

• 1/4 cup scallion(s), sliced

In a resealable food storage bag, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork; seal bag and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.

Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil (for easy cleanup). Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of eight 6- to 8-inch metal or wooden skewers; coat with cooking spray. (Make sure to soak wooden skewers in water for at least 30 minutes to prevent burning.)

Grill or broil skewers, turning once, until pork is just barely pink in center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Combine couscous with scallions. Yields 2 skewers and about 3/4 cup of couscous per serving.

1 comment:

Krista said...

You're right! YUM! These look absolutely delicious.