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Ingredients
US|METRIC
8 SERVINGS
- 3 lb. pork tenderloin (silver skin removed, cut into 48, 1-inch pieces)
- 2 Tbsp. chili powder
- 2 tsp. salt
- 1/2 pineapple (ripe, peeled, cored, and cut into 24, 1-inch pieces)
- 1 red bell pepper (large, cored and cut into 24, 1-inch pieces)
- 2/3 cup honey
- 2 Tbsp. balsamic vinegar
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Directions
- Preheat broiler with rack about 8 inches from heat source.
- Toss pork with chili powder and salt. Thread 2 pieces of pork and 1 each of pineapple and red pepper pieces on each skewer. Wrap exposed end of each skewer with foil to discourage scorching. Mix honey and vinegar together for glaze. Broil, turning occasionally and brushing well with glaze during last 2 minutes, until pork is barely pink when pierced with tip of knife, about 8 minutes. Serve warm.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium700mg29% |
| Potassium820mg23% |
| Protein37g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber2g8% |
| Sugars30g |
| Vitamin A20% |
| Vitamin C80% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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