Photo: Roberto Caruso
Everyone likes dinner on a stick—and these pork kebabs are brushed with a tasty sweet-savoury glaze.
2/3 of a peeled and cored pineapple
1 large red sweet pepper
1 bunch geen onion, about 5
1 tsp canola oil
1 500-g pork tenderloin
2 tbsp miso paste
2 tbsp dry sherry
2 tbsp maple syrup
1 tsp finely grated ginger
Preheat barbecue to medium. Soak skewers in warm water for 20 min.
Cut pineapple, bell pepper and green onions into 1-in. pieces. Drizzle with oil in a medium bowl. Toss to coat.
Cut pork into 1-in. pieces.
Thread pork, pineapple, bell pepper and green onions onto skewers.
Whisk miso with sherry, maple syrup and ginger in a small bowl.
Oil grill. Barbecue skewers, with lid closed, flipping halfway, until pork is cooked through, 9 to 11 min. Transfer to a large platter and brush generously with miso mixture.
Calories 271, Protein 30g, Carbohydrates 27g, Fat 4g, Fibre 3g, Sodium 383mg.
Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
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