Tropical Pork Kabobs
1 lb. boneless pork loin, cut in 3/4-inch cubes
1/3 cup orange marmalade
2 Tbs. honey
2 Tbs. fresh lemon juice
1/4 tsp. cinnamon
8 skewers (water-soaked if wooden)
2 green bananas
Fresh pineapple chunks
1 red bell pepper
Prepare pork cubes and divide into four piles. Thread on four skewers without crowding. Wash hands, knife and cutting board with hot, soapy water. Have grill heating or coals burning long enough to be ash-covered.
In a small saucepan over low heat, stir together the marmalade, honey, lemon juice and cinnamon. Cook until it bubbles.
Meanwhile, slice off and discard banana tips. Without peeling, cut remaining bananas into 1-1/2-inch chunks. Use a knife tip to slit peel lengthwise several places for steam to escape.
Trim bell pepper and cut into squares. Alternately thread pineapple, banana and pepper pieces onto remaining skewers.
Coat with glaze and place on grill, about 4 inches from heat source, along with pork kabobs.
Cook pork for 4 minutes, then slather with marmalade mixture and continue turning and grilling, brushing with glaze, for a total of 10 minutes or until pork cubes are done.
Turn the fruit kabobs as well. Slide off skewers to serve. Good with mashed sweet potatoes and rice pilaf.
Yield: 4 servings
Grilling: 10 minutes
Recipe adapted from Smithfield
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