Recipe for Pork-and-Pineapple Kebabs 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
1/2 lb Pork tenderloin
1/2 tbl Brown sugar
1/2 tbl Low-sodium soy sauce
1 tbl Orange juice
1 tbl Grated fresh onion
2 tsp Lemon juice
1/8 tsp Salt
1 dsh Pepper
1 x Bay leaf
8 x Fresh pineapple chunks
1 x Red bell pepper, cut into eight 1-inch pieces
Instructions:
Instructions: Trim the fat from pork, and cut the pork into 8 (1-inch) cubes.

Combine brown sugar and the next 7 ingredients (brown sugar through bay leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal the bag, and marinate in the refrigerator for 1 hour, turning bag occasionally. (To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour).

Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 2 (10-inch) skewers.

Prepare grill. Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade.

Yield: 2 servings.

NOTES : Canned pineapple can be substituted for fresh. Drain 1 (8-ounce)

can unsweetened pineapple chunks, reserving 16 chunks.

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