Serves 4
Bev Callaghan, RD

These colorful kebabs are perfect for casual entertaining or for a special family meal.

Tip
Soak wooden skewers for 30 minutes to prevent them from burning on the barbecue. To prevent bacterial contamination, use a clean platter to bring kebabs back into the house.
Fresh pineapple works best in this recipe; it has a firmer texture and, unlike canned pineapple, can be cut into larger chunks.

Eight 8-inch (20 cm) wooden skewers

1. In a medium bowl, combine soya sauce, lemon juice, honey, oil and ginger; add pork cubes, tossing to coat. Cover and marinate for at least 30 minutes or overnight in refrigerator.
2. Thread skewers alternately with pieces of pork, pineapple, red pepper and green pepper. Brush kebabs with marinade; discard any left over.
3. Preheat barbecue or broiler. Barbecue kebabs over medium-high heat, turning once, for 10 to 12 minutes or until pork is just slightly pink in the center. Alternatively, grill under broiler, turning once, for 8 to 10 minutes or until cooked through.

Nutritional Analysis per serving
Calories 235
Protein 26.7 g
Fat 7.0 g
Carbohydrate 16.5 g
Dietary Fiber 1.6 g
Sodium 362 mg

Excellent source of vitamin C, thiamin, niacin, vitamin B6, vitamin B12. Good source of riboflavin, iron.

Food Guide servings
Grain Products
Vegetables & Fruit 2
Milk Products
Meat & Alternatives 1

Serve these kebabs on a bed of couscous. For dessert, try Country Apple Berry Crisp (see recipe, page 162).

Quick Couscous
Place 1 cup (250 mL) couscous in a medium ovenproof bowl with a dash of olive oil. Pour 1 cup (250 mL) boiling water on top of couscous; stir. Cover and let stand for 5 minutes. Fluff with a fork. Makes 3 cups (750 mL). One half cup (125 mL) couscous provides 1 Grain Products serving

Serving Size: 1/4 recipe
1    1/2    3 1/2