Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Tropical Pork Kebabs

List of Ingredients




Tropical Pork Kebabs
It takes less than 30 minutes.

* 2 pounds boneless pork loin, cut into 3/4-inch cubes (we used 2 loins)

* 2/3 cup orange marmalade
* 1/2 cup orange juice
* 2 tablespoons honey
* 1/4 teaspoon cinnamon
* 16 wooden skewers (soaked in water before using) or metal skewers
* 2 15-ounce cans pineapple chunks, drained
* 4 bananas, sliced
* 2 11-ounce cans mandarin oranges, drained

In a small saucepan, mix together marmalade, orange juice, honey and
cinnamon. Stir over low heat until mixture bubbles gently.

Divide pork cubes into 8 equal parts and thread on skewers.

Thread remaining skewers with pineapple, bananas and oranges. (We
recommend using fresh pineapple chunks.) Place kebabs on a large
plate, coat with glaze and set aside.

Grill pork kebabs about 4 inches from heat source, turning
frequently. (They cook better with a bit of space between the
pieces.) Continuing to baste, cook for 10 minutes or until lightly
browned. Serve immediately with fruit kebabs.

Smithfield Pork

Recipe