Pork and Pineapple Kebabs

Thread a skewer with a lean pork tenderloin in a Polynesian-inspired marinade with fresh pineapple. This recipe for Pork and Pineapple Kebabs has chunks of fruits and vegetables that are as nutritious as they are colorful on the plate.

1 pound pork tenderloin cut into 1-inch cubes
1/4 cup pineapple juice
2 tablespoons sodium-reduced soy sauce
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon grated fresh ginger
2 cloves garlic minced 1 jalapeno pepper seeded and minced
1 teaspoon vegetable oil
1 sweet potato peeled and cut into 1-inch cubes
1/2 fresh pineapple cut into 1 1/2 -inch cubes (about 1 1/4 cups)
1/2 red onion cut into wedges about 3/4 inch thick
1 papaya peeled seeded and sliced into strips about 1 1/2 inches wide
1/2 large red pepper seeded and cut into 1 1/2-inch pieces

Place pork cubes in zipper-top plastic bag. Combine pineapple juice, soy sauce, lime juice, honey, ginger, garlic and jalapeno pepper; stir to combine. Pour 3 tablespoons juice mixture over pork; seal bag and refrigerate several hours or overnight. Cover and refrigerate remaining juice mixture.

When ready to cook, preheat grill to medium-high or allow coals to burn down to white ash.

Drain meat and discard marinade. Stir oil into reserved juice mixture. Place sweet potato cubes in small glass or microwave-safe bowl. Add 2 teaspoons water. Cover and microwave on HIGH for 2 to 2 1/2 minutes or until crisp-tender. Uncover and allow to cool slightly.

Alternately thread pork cubes, sweet potato cubes, pineapple, red onion wedges, papaya pieces and red pepper onto 6 skewers. Place kebabs in shallow baking dish or tray. Brush generously with juice mixture. For medium doneness, grill 15 to 18 minutes or until pork is just slightly pink when cut, turning so kabobs brown evenly and brushing with remaining juice mixture midway through cooking.

Makes 6 servings.

Calories 199; Calories from fat 16%; Total fat 4g; Saturated fat 1g; Cholesterol 49mg; Carbohydrate 25g; Sodium 244mg; Fiber 3g; Protein 18g