Jackie's Cookbook 6x9 060519 w Bleed
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Grilled Jerk Marinated Pork Kebabs<br />
INGREDIENTS<br />
2 tablespoons minced jalapeño pepper (about 1)<br />
1 tablespoon apple cider vinegar<br />
1 tablespoon low-sodium soy sauce<br />
1 teaspoon dried thyme<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon ground red pepper<br />
1/2 teaspoon freshly ground black pepper<br />
1/4 teaspoon ground allspice<br />
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch cubes<br />
2 cups cherry tomatoes<br />
1 cup (1-inch) pineapple pieces<br />
1 green bell pepper, cut into 1-inch pieces<br />
1 small red onion, cut into 1/2-inch pieces<br />
Cooking spray<br />
1/4 teaspoon kosher salt<br />
DIRECTIONS<br />
Combine jalapeño and next 8 ingredients (through pork) in a large<br />
zip-top plastic bag. Seal; marinate in refrigerator 1 1/2 hours, turning<br />
bag occasionally.<br />
Prepare grill.<br />
Remove pork from bag; discard marinade. Thread pork, tomatoes,<br />
pineapple, bell pepper, and onion alternately onto each of 8 (12-<br />
inch) wooden skewers. Place on a grill rack coated with cooking<br />
spray, and grill 10 minutes, turning once. Sprinkle with salt.<br />
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