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Baked Pineapple-Pork Kabobs Recipe

Baked Pineapple-Pork Kabobs Recipe

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. YIELD: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

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.

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.

Wine Pairings

Medium-Bodied Red Wine

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