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Seaside – Jan/Feb/March 2018
Olympia – Jan/Feb 2018

Sweet and Spicy Pork Mini-Kabobs

Sweet and spicy pork mini kabob on platter

Here’s a new and interesting appetizer for your holiday celebrations.

A serving (two kabobs) of these delicious pork mini-kabob recipe contains only 100 calories so you can enjoy these little delights without worrying about your waistline.

Recipe courtesy of National Pork Board. www.porkbeinspired.com/

Makes 24 (8 to 12 small-plate servings)

Special Equipment

24 6-inch bamboo skewers, soaked in water for 30 minutes, drained

 

3 pounds pork tenderloin, silver skin removed, cut into 48 (1-inch) pieces

2 tablespoons chili powder

2 teaspoons salt

1/2 ripe pineapple, peeled, cored, and cut into 24 (1-inch) pieces

1 large red bell pepper, cored and cut into 24 (1-inch) pieces

2/3 cup honey

2 tablespoons balsamic vinegar

Preheat broiler with rack about 8 inches from heat source. Toss pork with chili powder and salt. Thread 2 pieces of pork and 1 each of pineapple and red pepper pieces on each skewer. Wrap exposed end of each skewer with foil to discourage scorching. Mix honey and vinegar together for glaze. Broil, turning occasionally and brushing well with glaze during last 2 minutes, until pork is barely pink when pierced with tip of knife, about 8 minutes.  Serve warm.

Craving other pork recipes? Check these out too:

“Boneless Pork Loin Roast with Herbed Pepper Rub”

“Simply Saucy Bacon-Wrapped Pork Loin Recipe”

“Lucban Longganisa (Traditional Sausage) Recipe”

“Pulled Pork Salad with Peaches and Cilantro Recipe”

“Pulled Pork Tostadas with Slaw and Chiplote Cream Recipe”

“Chili Rub Slow Cooker Pulled Pork Recipe”

“Rib Ragu with Couscous Cakes Recipe”

“Grilled Pork Chops with Chirozo, Dates, and Manchego Stuffing”

“Pork Loin Chops with Chinese Five Spice and Maple Glaze Recipe”

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.


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