Gingered Pork, Pineapple and Pepper Skewers

Total Time
58 min
20 min
8 min
The soy-ginger marinade adds such deliciousness to these tropical kabobs. We serve them over whole wheat couscous but any grain will do.


low sodium soy sauce

2 Tbsp

ginger root

1 tsp, freshly grated

minced garlic

½ tsp


3 cup(s), cut into 18 chunks

uncooked lean pork tenderloin

8 oz, cut into 16 chunks

sweet red pepper(s)

1 medium, cut into 16 chunks

cooking spray

1 spray(s)

cooked whole wheat couscous

3 cup(s)

uncooked scallion(s)

¼ cup(s), sliced


  1. In a resealable plastic bag or glass bowl, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag or bowl. Add pork; seal bag and turn to coat, or stir in bowl and cover. Refrigerate at least 30 minutes or up to 4 hours.
  2. Preheat outdoor grill. 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 (soak wooden skewers in water for a minimum of 20 minutes before use to prevent burning); coat with cooking spray.
  3. Grill skewers, turning once, until pork is cooked through, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Serve with couscous mixed with scallions. Yields 2 skewers and about 3/4 cup couscous per serving.

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