Ingredients
1 can (8 ounces) unsweetened pineapple chunks2 tablespoons plus 1-1/2 teaspoons cider vinegar2 tablespoons brown sugarDash pepper1/2 pound pork tenderloin, cut into 1-inch pieces1/2 small sweet red pepper, cut into 1-inch chunks1/2 small green pepper, cut into 1-inch chunksHot cooked rice, optional
Preparation
Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and pepper. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
