• 6servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsCopper, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds boneless pork, cut into 3/4-inch cubes

  2. 1 medium sweet yellow pepper, cut into 1-inch pieces

  3. 1 medium sweet red pepper, cut into 1-inch pieces

  4. 1 medium zucchini, cut into 1-inch slices

  5. 12 large fresh mushrooms

  6. 1 can (20 ounces) pineapple chunks in juice, undrained

  7. 1 cup molasses

  8. 2/3 cup soy sauce

Instructions Jump to Ingredients ↑

  1. Place pork, peppers, zucchini and mushrooms in a large resealable plastic bag. Drain the pineapple, reserving 1/2 cup juice. Add pineapple chunks to pork mixture. Combine the molasses, soy sauce and pineapple juice. Set aside 1/2 cup for basting and refrigerate. Pour remaining sauce over meat and vegetables. Seal bag; refrigerate several hours. Discard marinade.

  2. On 12 metal or soaked wooden skewers, alternate pork, vegetables and pineapple. Grill, uncovered, over medium heat for 12-15 minutes or until the pork juices run clear, turning and basting with reserved marinade. Yield: 6 servings (12 kabobs).


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