Gingered Pork, Pineapple and Pepper Skewers
Low sodium soy sauce
1 tsp, freshly grated
Canned water-packed pineapple
1½ cup(s), or 16 fresh chunks
Uncooked lean pork tenderloin
8 oz, cut into 16 chunks
Sweet red pepper(s)
1 medium, cut into 16 chunks
1 spray(s), (5 one-second sprays per serving)
Cooked whole wheat couscous
¼ cup(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 8 (6 to 8-inch) wooden skewers; coat with cooking spray. (Make sure to soak skewers in water for at least 30 minutes to prevent burning.)
- Grill or broil skewers, turning once, until pork is just barely pink in centre, 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.