Grilling season is nearly upon us and on those warm weather days, this is just the recipe to use! Rather than cooking the standard burgers and hot dogs for dinner, trying this low-fat pork recipe. Also, white or brown rice makes a perfect accompaniment to these sweet, yet zesty, skewers of pork and pineapple. This recipe serves two but can be adapted for larger quantities.
You will need:
For the baste and marinade:
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons grated fresh onion
• 2 tablespoons orange juice
• 4 teaspoons lemon juice
• ¼ teaspoon kosher salt
• 2 bay leaves
• Dash of pepper
• Small bowl
• Heavy-duty zip-top plastic bag
• Basting brush for use on a grill
Step 1: Trim visible fat from the pork then cut the meat to form 8 one-inch cubes.
Step 2: In the bowl, combine all the ingredients for the baste and marinade, except for the bay leaves. Pour half of the mixture into the plastic bag, adding one bay leaf and the pork cubes. Seal the bag and place it in the refrigerator for one hour, occasionally turning it. This will marinate the pork. Do not marinate for longer than one hour or the pork may become mushy.
Step 3: Add the remaining bay leaf to the other half of the mixture and set this aside for basting.
Step 4: Remove the pork from the bag and discard the used marinade and the bay leaf.
Step 5: Thread the skewers, alternating pork, bell pepper, and pineapple on each. There should be four of each item on each skewer.
Step 6: Coat the grill rack with cooking spray and then prepare the grill. Place the skewers on the rack and cook them until done, approximately 14 minutes, frequently turning and basting them with the reserved marinade.