Courtesy of Canadian Pork - Put Pork on Your Fork!

Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: 4

Ingredients

• 1 lb (500g) Johnston’s Pork Cubes (leg, loin or shoulder)
• 1 can (14 fl oz/398 mL) Pineapple Chunks
• 2 Tbsp (30 mL) Lime Juice
• 1 Tbsp (15 mL) Soy Sauce
• 1 Tbsp (15 mL) Vegetable Oil
• 1 Tbsp (15 mL) Sugar
• 1/4 tsp (1 mL) Ground Ginger
• 1/4 tsp (1 mL) Black Pepper
• Dash Ground Cloves
• 2 Zucchini, cut into 1-inch (2.5 cm) pieces
• 1 Green/Red Pepper, cut into 1-inch (2.5 cm) pieces

Cooking Directions

1. Place pork cubes in a plastic bag, non-metal bowl or sealable container. Drain pineapple chunks, reserving 1/4 cup (50 mL) juice. Refrigerate pineapple chucks and combine pineapple juice with lime juice, soy sauce, vegetable oil, sugar, ginger, black pepper and cloves. Pour mixture over pork; seal or cover and refrigerate for 30 minutes to overnight, turning meat occasionally. If using bamboo skewers, pre-soak in water 1 hour.
2. Preheat barbecue on high; reduce temperature to medium. Drain marinade into a small saucepan; boil 1 minute. Thread pork cubes on skewers, alternating with reserved pineapple chunks, zucchini and pieces of red pepper. Place kebabs on grill; close barbecue cover and grill 10 to 12 minutes, turning occasionally and basting with marinade. Serve with rice and fruit salad.
3. Helpful Hint #1: Leave space between items, especially meat, as you will want to assess if it is cooked.
4. Helpful Hint #2: All foods on a skewer should require the same cooking time - put raw meat and vegetables on separate skewers or precook the meat until almost done; then thread with your vegetables until they are tender and the flavours are blended.