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| one 8-oz can | unsweetened large pineapple chunks in juice |
| one T | fresh peeled, minced or grated ginger |
| one T | cider vinegar |
| one 6-oz can | plum sauce |
| 12 oz | pork tenderloin or other boneless cut of pork |
| one large | red Bell pepper, seeded and cut into roughly one inch squares |
| 4 C | hot cooked rice |
| 1/4 C | sliced, roasted almonds |
Drain pineapple, reserving 1/4 C juice. Set aside pineapple chunks.
In small saucepan, combine pineapple juice, minced ginger root, cider vinegar, and plum sauce. Bring to a boil and cook one minute. Remove from heat and set aside.
Trim fat from pork, and cut into roughly one inch square chunks.
Thread pineapple chunks, red Bell pepper pieces, and 6 pork pieces alternately onto each of four 12-inch metal skewers
Either broil these skewered kaBobs in the oven for about 15 minutes or grill them over hot charcoal for about 20 minutes.
Either way, baste kaBobs with pineapple juice mixture, turning several times and rebasting often until done.
Combine rice and almonds. Serve kaBobs over rice.
| Sodium content in milligrams | ||
| one 8-oz can | unsweetened pineapple chunks, juice pack | 4 |
| one T | fresh minced ginger root | 1 |
| one T | cider vinegar | 1 |
| one 6-oz can | plum sauce | 102 |
| 12 oz | boneless pork tenderloin | 228 |
| one | red Bell pepper | 1 |
| 4 C | cooked white rice | 40 |
| 1/4 C | sliced almonds | 24 |
| Recipe total = 401 mg | ||
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