Here's a delicious, pretty and fun-to-eat entree. Be sure to cook down the reserved Asian-style marinade and serve it alongside the kabobs for dipping-it's yummy. -Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 16 kabobs.
Number Of Ingredients 14
Steps:
- In a bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a large bowl and add pork; turn to coat. Cover and refrigerate both the pork and the remaining marinade for 2 hours., In a small saucepan, bring reserved marinade to a boil; cook 8-10 minutes or until liquid is reduced by half. Reserve for serving., Drain pork, discarding marinade in bag. On 16 metal or soaked wooden skewers, alternately thread pork, pineapple and vegetables. Brush kabobs with oil., Grill kabobs, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until pork and zucchini are tender, turning occasionally. Remove from grill. Brush kabobs with some of the glaze; serve with remaining glaze.
Nutrition Facts : Calories 336 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
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