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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | soy sauce (reduces sodium) | 1 | teaspoon | fresh ginger, grated | 1/2 | teaspoon | garlic minced | 1 1/2 | cups, diced | pineapple | 8 | ounces | ham, chopped | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | red sweet pepper chopped 1 inch pieces | 3 | cups | couscous |
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Steps
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Sequence
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Step
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| | 1 | Cut pineapple into 18 chunks
Cut pork tenderloin into 16 chunks
Cut red pepper into 16 chunks | | 2 | In a resealable food storage bag, combine soy sauce, ginget and garlic. Finely chope 2 pineapple chunks and add to bag. Add pork, seal bag and turn to coat. Refrigerate at least 30 minutes or up to 4 hours. | | 3 | Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil. Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper, and 2 pieces of pineapple onto each of eight skewers. Coat with cooking spray. Make sure to soak wooden skewers in water for at least 30 minutes to prevent burning. | | 4 | Grill or broil skewers, turning once, until pork is just barely pink in the center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Yields 2 skewers and about 3/4 cup of couscous per serving. |
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