Indonesian Pork Skewers

Ingredients

• 1/4 cup vinegar
• 1/4 cup prepared mustard
• 1/4 cup light molasses
• 2 tablespoons ginger preserves or orange marmalade
• 1/4 teaspoon ground ginger
• 1 (1 1/2 pound) lean boneless pork, cut into 1-inch cubes
• 1/2 medium pineapple, halved lengthwise, cored and cut into 1/2-inch-thick slices
• 1 medium red sweet pepper, cut into strips

Instructions

1. Combine the vinegar, mustard, molasses, ginger preserves and ginger in a small mixing bowl.
2. Alternately thread the pork cubes, pineapple slices and pepper strips on 12 (6-inch) metal skewers, leaving about 1/4 inch between pieces.
3. Brush with the molasses mixture.
4. Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 12 minutes or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 minutes.
5. Heat the remaining molasses mixture and pass with the kabobs.

Yield: 6 servings