One roast pig, hold the pit

Try This At Home

September 03, 2006|By Jill Wendholt Silva | Jill Wendholt Silva,McClatchy-Tribune

The highlight of the traditional Hawaiian feast is a roast pig, something few home cooks would ever have the time or inclination to try. You can capture those exotic flavors but skip the backbreaking labor of digging a pit: Thread a skewer with lean pork tenderloin in a Polynesian-inspired marinade with fresh pineapple.

PORK AND PINEAPPLE KEBABS

Makes 6 servings

1 pound pork tenderloin, cut into 1-inch cubes

1/4 cup pineapple juice

2 tablespoons sodium-reduced soy sauce

2 tablespoons lime juice

2 tablespoons honey

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

1 teaspoon vegetable oil

1 sweet potato, peeled and cut into 1-inch cubes

1/2 fresh pineapple, cut into 1 1/2 -inch cubes (about 1 1/4 cups)

1/2 red onion, cut into wedges about 3/4 -inch thick

1 papaya, peeled, seeded and sliced into strips about 1 1/2 inches wide

1/2 large red pepper, seeded and cut into 1 1/2 -inch pieces

Place pork cubes in zipper-top plastic bag. Combine pineapple juice, soy sauce, lime juice, honey, ginger, garlic and jalapeno pepper; stir to combine. Pour 3 tablespoons juice mixture over pork; seal bag and refrigerate several hours or overnight. Cover and refrigerate remaining juice mixture.

When ready to cook, preheat grill to medium-high or allow coals to burn down to white ash. Drain meat and discard marinade. Stir oil into reserved juice mixture. Place sweet potato cubes in small glass or microwave-safe bowl. Add 2 teaspoons water. Cover and microwave on high 2 to 2 1/2 minutes or until crisp-tender. Uncover and allow to cool slightly. Alternately thread pork cubes, sweet potato cubes, pineapple, red onion wedges, papaya pieces and red pepper onto 6 skewers. Place kebabs in shallow baking dish or tray. Brush generously with juice mixture. Grill 15 to 18 minutes or until pork is just slightly pink when cut, for medium doneness, turning so the kebabs brown evenly and brushing with remaining juice mixture midway through cooking.

Per serving: 199 calories, 4 grams fat, 1 gram saturated fat, 49 milligrams cholesterol, 25 grams carbohydrates, 18 grams protein, 244 milligrams sodium, 3 grams dietary fiber

Recipe analysis provided by the Kansas City Star.

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