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Teriyaki Pork & Pineapple Skewers




Source of Recipe


Cooking Light Magazine, July 2008


Recipe Introduction


We really liked this a lot and thought it would be good with beef (filet or sirloin), too. I think if made with beef, I’d substitute red pepper for the pineapple. Cut the meat about 2 inches square and don’t crowd the skewers.


List of Ingredients




1/2 c. mirin
1/2 c. sake
1/4 c. soy sauce
1 lb. pork tenderloin, trimmed and cut into 24 pieces
24 (1-inch) pieces red onion (about 1 medium)
24 (1-inch) cubes pineapple (about 12 ounces)
Cooking spray


Recipe



Mix the first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool. Place the pork in a ziplock bag and pour the marinade in. Refrigerate 2 hours.
Preheat the grill to medium-high.

Pour the marinade into a small saucepan and simmer for 5 minutes.

Thread the pork, pineapple and onion onto skewers. Lightly coat with cooking spray. Grill until done (about 5 minutes per side), basting with marinade.

Serves 4


NUTRITIONAL INFORMATION
Calories: 289 (17% from fat)
Fat: 5.4g (sat 1.8g,mono 2g,poly 0.5g)
Carbohydrate: 24.6g