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Baked Pineapple-Pork Kabobs Recipe
Baked Pineapple-Pork Kabobs Recipe photo by Taste of Home

Baked Pineapple-Pork Kabobs Recipe

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These tasty kabobs are baked instead of grilled, so you can enjoy them even when the weather doesn't cooperate.
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 2 pounds boneless pork loin roast, cubed
  • 1 large green pepper, cut into 1-inch pieces
  • 1 sweet onion, cut into 1-inch pieces
  • 18 medium fresh mushrooms
  • 18 fresh sweet cherries, pitted
  • 18 pineapple chunks
  • 1/2 cup apricot preserves
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon unsweetened pineapple juice
  • 1/4 to 1/2 teaspoon ground cloves
  • Hot cooked rice

Nutritional Facts

1 serving (1 each) equals 417 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 104 mg sodium, 49 g carbohydrate, 3 g fiber, 32 g protein.

Directions

  1. Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil. On six metal or soaked wooden skewers, alternately thread the pork, green pepper, onion, mushrooms, cherries and pineapple. Place in prepared pan.
  2. In a small bowl, combine the preserves, brown sugar, butter, pineapple juice and cloves. Spoon half of the sauce over kabobs.
  3. Bake at 375° for 20-30 minutes or until meat is tender, turning halfway. Baste occasionally with remaining sauce during the last 10 minutes of baking. Let stand 5 minutes before serving; serve with rice. Yield: 6 servings.
Originally published as Baked Pineapple-Pork Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p155

Nutritional Facts

1 serving (1 each) equals 417 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 104 mg sodium, 49 g carbohydrate, 3 g fiber, 32 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Baked Pineapple-Pork Kabobs(1)

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Reviewed Jan. 30, 2013

Delicious. Very tender cant wait to try it again.

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