Gingered Pork, Pineapple and Pepper Skewers

Ingredients:

• 2 tbsp low sodium soy sauce
• 1 tsp ground ginger
• 2 cloves garlic, minced
• 1/1 1/2 cup(s) pineapple, cut into 18 chunks
• 8 oz. lean pork tenderloin, cut into 16 chunks
• 1 medium red bell peppers, cut into 16 chunks
• 3 cups cooked whole wheat couscous
• 1/4 cup(s) uncooked scallions, sliced   

Makes 4 Servings

1. In a resealable food storage bag, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork; seal bag and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.
2. Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil (for easy cleanup). Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of eight 6- to 8-inch metal or wooden skewers; coat with cooking spray. (Make sure to soak wooden skewers in water for a minimum of 20 minutes before use to prevent burning.)
3. Grill or broil skewers, turning once, until pork is just barely pink in center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Combine couscous with scallions.

WW POINTS VALUE: 7 pts (2 skewers and about 3/4 cup of couscous per serving)

 

Note: This recipe appears on www.weightwatchers.com. Summer is approaching and this is a quick and easy meal to prepare on the grill. It's colorful and juicy to eat. Cooked pineapple is delicious with any lean protein. This is what I call Asia on  the grill with the flavors of  soy sauce, ginger and garlic. You can also serve brown rice instead of couscous and your dinner will be just as juicy and delicious.