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Twangy Pork KaBobs

one 8-oz can  unsweetened large pineapple chunks in juice
one Tfresh peeled, minced or grated ginger
one Tcider vinegar
one 6-oz canplum sauce
12 ozpork tenderloin or other boneless cut of pork
one largered Bell pepper, seeded and cut into roughly one inch squares
4 Chot cooked rice
1/4 Csliced, 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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