Marinade and Kebabs
1/2 cup reduced-sodium soy sauce
1/3 cup packed brown sugar
1 tablespoon finely chopped, peeled fresh gingerroot
2 garlic cloves, pressed
2 teaspoons dark sesame oil
2 pork tenderloins (about 1 pound each)
1 medium green bell pepper
1 medium red bell pepper
3 fresh pineapple slices, cut 1 inch thick
Asian Rice
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 2/3 cups water
1 tablespoon butter or margarine
2 teaspoons Pantry Asian Seasoning Mix
1 1/2 cups uncooked converted or long grain rice
1/3 cup sliced green onions with tops
For marinade, combine soy sauce and brown sugar in Classic Batter Bowl. Finely chop gingerroot using Food Chopper. Add gingerroot, garlic pressed with Garlic Press and oil to batter bowl; mix well. Reserve 1/2 cup of the marinade; set aside. For kebabs, cut pork into twenty-four 1 1/4-inch pieces. Add pork to remaining marinade in batter bowl, tossing to coat. Cover; refrigerate 30 minutes. Meanwhile, cut bell peppers into twenty-four 1-inch pieces. Cut pineapple into quarters to make 12 pieces. Prepare grill for direct cooking over medium coals.
Remove pork from marinade; discard marinade in batter bowl. Alternately thread pork, bell pepper and pineapple onto each of six 12" skewers. Place kebabs on grid of grill; brush with some of the reserved marinade using Barbecue Basting Brush. Grill, uncovered, 14-16 minutes or until pork is no longer pink, turning occasionally with Barbecue Tongs and brushing with remaining marinade. Discard any remaining marinade. Meanwhile, for Asian rice, bring chicken broth and water to a boil in Professional Medium (3-qt.) Saucepan. Add butter and seasoning mix. Stir in rice. Reduce heat, cover and simmer 20 min. Remove from heat; stir in green onions. Let stand 5 min. Yield: 6 servings
per serving: (1 kebab, 1 cup rice): Cal: 610, Fat 16 g, Sat. Fat 6 g, Chol: 145 mg, Carb: 60 g, Protein 52 g, Sodium 1080 mg, Fiber 1 g
