JERK PORK & PINEAPPLE KABOBS

Jerk Pork & Pineapple Kabobs image

Here's a perfect way to spice up a barbecue. These kabobs are sure to please guests who like a little "heat." I recommend using pina colada yogurt as a dip.-Ava Bryan, East Hartford, Connecticut

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 kabobs.

Number Of Ingredients 21

Ingredients

2 bunches green onions, coarsely chopped
1 medium onion, coarsely chopped
1 habanero pepper, halved and seeded
2 tablespoons white vinegar
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons salt
2 teaspoons brown sugar
2 teaspoons ground allspice
2 garlic cloves, peeled
2 teaspoons minced fresh gingerroot
2 teaspoons minced fresh thyme
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon lime juice
1 pound pork tenderloin, cut into 1-inch pieces
1 can (8 ounces) unsweetened pineapple chunks, drained
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

Steps:

In a food processor, combine the first 17 ingredients; cover and process until blended. Transfer to a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat is tender, turning occasionally.

Nutrition Facts : Calories 235 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 988mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein.