A couple weeks ago I got the new Rachel Ray magazine in the mail and Kyle just happened to go through it. He found a recipe for teriyaki pork pineapple kebabs and has instantly asking me to make them. Well I've been in and out of town and so busy that I guess I wasn't making them fast enough so when I got home from Idaho Sunday he had dinner all prepped and ready to grill.
Teriyaki Pork Pineapple Kebabs
1 lb pork tenderloin, cut into twenty-four 1-inch cubes
1 small red onion, cut into 1-inch pieces
3/4 lb peeled fresh pineapple, cut into 1-inch cubes
3/4 cup store-bought teriyaki sauce
Thread pork, red onion pieces and pineapple cubes on skewers.
Brush kebabs with 1/2 cup teriyaki sauce.
Cook on grill or grill pan over medium-high, turning until pork is cooked through, 12 to 15 minutes.
Using clean brush, glaze with 1/4 cup teriyaki sauce.
Oh my word, these were delicious! Full of flavor and the red onion with a touch of the pineapple flavor was heavenly! Kyle grilled asparagus to go with our kebabs and it was the perfect and pretty light and healthy dinner. Since I had just had a twelve hour day of travel before this I was in a serious need of a cocktail.
I didn't want to blow my calorie in-take for the day so I mixed up this eighty calorie drink. That's right, eighty calories! The "recipe" goes like this a bit of raspberry vodka, splash of light cranberry juice and a tad of pineapple juice and topped up with a squeeze of fresh lime. Cheers!