Tangy pineapple and cool cantaloupe complement the spicy flavor of these grilled kabobs.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For marinade, combine oil, vinegar, orange peel, orange juice, salt, cumin, and garlic. Trim fat from pork; cut into 1-1/2-inch cubes. Place in plastic bag set into shallow dish. Add marinade; seal bag. Turn pork to coat well. Chill for at least 2 hours or up to 4 hours, turning pork once.

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  • Remove meat from bag, reserving marinade. On six long skewers alternately thread pork, pineapple, and cantaloupe, leaving about 1/4 inch space between each.

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  • Grill kabobs on an uncovered grill directly over medium coals for 14 to 16 minutes or until juices run clear, turning and brushing with marinade halfway through grilling time. Discard any remaining marinade. Makes 6 servings.

To grill by indirect heat:

Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place skewers on grill over drip pan. Cover and grill for 18 to 20 minutes or until juices run clear, brushing with marinade halfway through grilling time.

Nutrition Facts

181 calories; 10 g total fat; 3 g saturated fat; 51 mg cholesterol; 87 mg sodium. 6 g carbohydrates; 1 g fiber; 16 g protein; 389 IU vitamin a; 17 mg vitamin c; 0 mg calcium; 1 mg iron;

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