main meals

Ingredients

	2 Tbsp low-sodium soy sauce
	1 tsp ginger root, freshly grated
	1/2 tsp minced garlic
	1 1/2 cup(s) 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 spray(s) cooking spray
	3 cup(s) cooked whole wheat couscous
	1/4 cup(s) scallion(s), sliced

Instructions

• 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 a minimum of 20 minutes before use 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.