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Here’s a perfect way to spice up a barbecue. These kabobs are sure to please guests who like a little “heat.” I recommend using pina colada yogurt as a dip.Ava Bryan, East Hartford, Connecticut
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 kabob equals 235 calories, 6 g fat (2 g saturated fat), 63 mg cholesterol, 988 mg sodium, 20 g carbohydrate, 4 g fiber, 25 g protein.
Originally published as Jerk Pork & Pineapple Kabobs in
June/July 2010, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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