Chili-Rubbed Pork Kebabs with Pineapple Salsa

Yield: Makes 4 servings

Ingredients

• 1  pineapple, peeled and cut crosswise into 1/2-inch-thick slices
• 1  jalapeño, seeded and finely chopped
• 1  cup  roughly chopped fresh cilantro leaves
• 1  tablespoon  fresh lime juice
• 1/4  teaspoon  freshly ground black pepper
• 2  tablespoons  olive oil
• 1 3/4  teaspoons  kosher salt
• 3  tablespoons  chili powder
• 4  6-ounce boneless pork loin chops, cut into 1-inch cubes

Preparation

Heat a grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces of core. In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, pepper, 1 tablespoon of the oil, and 3/4 teaspoon of the salt. Set aside. Combine the chili powder and the remaining teaspoon of salt in a large bowl. Add the pork and the remaining tablespoon of oil and toss to coat. Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total. Serve the kebabs alongside the pineapple salsa.

Tip: To vary this recipe, substitute mango or papaya for the pineapple.

Nutritional Information

Calories:

377.6 (41% from fat)

Fat:

17.5g (sat 4.6g)

Protein:

37.33mg

Carbohydrate:

18.86g

Fiber:

3.91g

Cholesterol:

97.29mg

Iron:

2.35mg

Sodium:

623.66mg

Calcium:

72.59mg