Pork-And-Pineapple Kebabs

• 1 (8-ounce) can unsweetened pineapple chunks, undrained
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon cider vinegar
• 1 (6.5-ounce) jar plum sauce
• 12 ounces pork tenderloin
• 24 (1-inch) pieces red bell pepper
• Cooking spray
• 4 cups hot cooked rice
• 1/2 cup thinly sliced green onions
• 1/4 cup sliced almonds, toasted

1. Drain pineapple in a sieve over a bowl; reserve 1/4 cup pineapple liquid. Set pine- apple chunks aside. Combine pineapple liquid, ginger, vinegar, and plum sauce in a small saucepan; bring to a boil. Cook 1 minute. Remove from heat; set aside.
2. Trim fat from pork; cut into 24 pieces. Thread pineapple chunks, 6 bell pepper pieces, and 6 pork pieces alternately onto each of 4 (12-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; baste with pineapple juice mixture. Broil 12 minutes or until pork is done, turning occasionally and basting with pineapple juice mixture.
3. Combine rice, green onions, and almonds; toss well. Serve kebabs over rice. Spoon any remaining pineapple juice mixture over kebabs.

pineapple, fresh ginger, cider vinegar, plum sauce, pork tenderloin, red bell pepper, cooking spray, rice, green onions, almonds

Taken from www.myrecipes.com/recipe/pork-and-pineapple-kebabs-0 (may not work)