(adapted from Cooking Light's Grilled Jerk-Marinated Pork Kebabs)
2 Tbsp jalapeño pepper, minced (about 1)
1 Tbsp apple cider vinegar
1 Tbsp low-sodium soy sauce
1 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp ground red pepper
1/2 tsp freshly ground black pepper
1/4 tsp ground allspice
1 lb pork tenderloin, trimmed and cut into 1-inch cubes
2 cups cherry tomatoes
1 cup (1-inch) pineapple pieces
1 green bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1/2-inch pieces
1/4 teaspoon kosher salt
8 (12-inch) skewers
- Combine jalapeño and next 8 ingredients (through pork) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.
- Prepare grill.
- Remove pork from bag, and discard marinade. Thread pork, tomatoes, pineapple, bell pepper, and onion alternately onto 8 (12-inch) wooden skewers. Place kebabs on grill rack coated with cooking spray, and grill 10 minutes, turning once. Sprinkle with salt.
Yield: 4 servings (2 kebabs)
I discussed this recipe here.