Ingredients Jump to Instructions ↓

  1. 4 stalks celery

  2. 1 cup unsweetened pineapple juice

  3. 1/4 cup vegetable oil

  4. 3/4 teaspoon ground cinnamon

  5. 3/4 teaspoon salt

  6. 1/4 teaspoon ground nutmeg

  7. Dash ground allspice

  8. 1 1/2 pounds boneless pork loin, cut into 1-inch cubes

  9. 3 cooking apples, cored, quartered and cut in half crosswises

Instructions Jump to Ingredients ↑

  1. Cut celery into 1-inch pieces. In a small saucepan cook, covered, in a small amount of boiling water for 10 minutes, drain and refrigerate.

  2. For marinade, in a small saucepan combine pineapple juice, oil, cinnamon, salt, nutmeg, and allspice; cook over medium heat for 10 minutes; stirring occasionally. Cool.

  3. Place pork in a shallow dish; pour marinade over pork. Cover and marinate in the refrigerator for several hours or overnight, stirring occasionally.

  4. Drain pork, reserving marinade. On six 12-inch skewers thread pork cubes and celery, allowing space between cubes. Grill over medium coals about 10 minutes; turning frequently. Push cubes together; thread apple on skewers; grill an additional 5 minutes, brushing with marinade.


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