Pork-Apple Kabobs
Ingredients
- 4 stalks celery
- 1 cup unsweetened pineapple juice
- 1/4 cup cooking oil
- 3/4 tsp ground cinnamon
- 3/4 tsp salt
- 1/4 tsp ground nutmeg
- dash ground allspice
- 1- 1/2 lbs boneless pork loin, cut into 1-inch cubes
- 3 cooking apples, cored, quartered and cut in half crosswise
Directions
- Cut celery into 1-inch pieces. In a small saucepan cook, covered, in a small amount of boiling water for 10 minutes, drain and refrigerate.
- For marinade, in a small saucepan combine pineapple juice, oil, cinnamon, salt, nutmeg, and allspice; cook over medium heat for 10 minutes; stirring occasionally. Cool.
- Place pork in a shallow dish; pour marinade over pork. Cover and marinate in the refrigerator for several hours or overnight, stirring occasionally.
- Drain pork, reserving marinade. On six 12-inch skewers thread pork cubes and celery, allowing space between cubes. Grill over medium coals about 10 minutes; turning frequently. Push cubes together; thread apple on skewers; grill an additional 5 minutes, brushing with marinade.
Recipe courtesy of the National Pork Board
Nutrition Facts
Calories 280
Calories from Fat 116 (41%)
(20%)Total Fat 13g
(13%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
(25%)Cholesterol 74mg
(3%)Sodium 82mg
(18%)Potassium 625mg
Total Carbohydrate 16g
(10%)Dietary Fiber 2g
Sugars 13g
Sugar Alcohols 0g
(49%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.