Tropical Pork Kabobs
1 lb. boneless pork loin, cut in 3/4-inch cubes
1/3 C. orange marmalade
2 T. honey
2 T. fresh lemon juice
1/4 t. 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.
Yield: 4 servings.
Picnic Basket From Kim of Kim's Whim