Teriyaki Pork and Pineapple

This sweet-salty marinade is excellent for almost any tender cut of meat that's cubed and skewered—chicken breasts or thighs, or beef tenderloin or sirloin. Reducing the marinade concentrates its flavor and helps it stick to the kebabs. Although we usually marinate in zip-top plastic bags, we recommend using a bowl for this recipe so it's easier to scoop out the pork and pineapple with a slotted spoon. Serve over white and wild rice pilaf.

Yield: 4 servings (serving size: 3 kebabs)

Ingredients

• 1/2  cup  mirin (sweet rice wine)
• 1/2  cup  sake (rice wine)
• 1/4  cup  low-sodium soy sauce
• 1  pound  pork tenderloin, trimmed and cut into 24 pieces
• 24  (1-inch) pieces red onion (about 1 medium)
• 24  (1-inch) cubes pineapple (about 12 ounces)
• Cooking spray

Preparation

1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.

2. Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.

3. Prepare grill to medium-high heat.

4. Remove pork from bowl with a slotted spoon, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.

5. Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.

Nutritional Information

Calories:

289 (17% from fat)

Fat:

5.4g (sat 1.8g,mono 2g,poly 0.5g)

Protein:

24.4g

Carbohydrate:

24.6g

Fiber:

1.1g

Cholesterol:

65mg

Iron:

1.9mg

Sodium:

580mg

Calcium:

23mg