Ingredients
-
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 271,
- Protein
- 30 g,
- Carbohydrates
- 27 g,
- Fat
- 4 g,
- Fibre
- 3 g,
- Sodium
- 383 mg.
Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
