Ingredients Jump to Instructions ↓

  1. 3/4 cup thawed orange juice concentrate

  2. 3/4 cup orange marmalade

  3. 2 tablespoons teriyaki sauce

  4. 2 boneless pork loin chops (8 ounces each ), cut into 1-inch pieces

  5. 1 medium sweet red pepper, cut into 1-inch pieces

  6. 1 medium green pepper, cut into 1-inch pieces

  7. 1 medium sweet onion, cut into eighths

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the orange juice concentrate, marmalade and teriyaki sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat. Pour 3/4 cup into another large resealable plastic bag; add peppers and onion. Seal bag and turn to coat. Refrigerate pork and vegetables for at least 1 hour. Cover and refrigerate remaining marinade for serving. Drain and discard marinade. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternately thread pork and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 12-16 minutes or until meat juices run clear, turning and basing frequently with marinade. Serve with the reserved marinade. Yield: 2 servings.


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