Directions:
- Place pork, peppers, zucchini and mushrooms in a large resealable plastic bag. Drain the pineapple, reserving 1/2 cup juice. Add pineapple chunks to pork mixture. Combine the molasses, soy sauce and pineapple juice. Set aside 1/2 cup for basting and refrigerate. Pour remaining sauce over meat and vegetables. Seal bag; refrigerate several hours. Discard marinade.
- On 12 metal or soaked wooden skewers, alternate pork, vegetables and pineapple. Grill, uncovered, over medium heat for 12-15 minutes or until the pork juices run clear, turning and basting with reserved marinade. Yield: 6 servings (12 kabobs).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.47 Kcal (1639 kJ) | ||
| Calories from fat | 81.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 14% | |
|---|---|---|---|
| Cholesterol | 60.09mg | 20% | |
| Sodium | 3268.64mg | 136% | |
| Potassium | 1471.38mg | 31% | |
| Total Carbs | 50.89g | 17% | |
| Sugars | 45.94g | 184% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 25.82g | 52% | |
| Vitamin C | 52.7mg | 88% | |
| Iron | 5.1mg | 28% | |
| Calcium | 134.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 133.2 Kcal (558 kJ) | ||
| Calories from fat | 27.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 14% | |
|---|---|---|---|
| Cholesterol | 20.45mg | 20% | |
| Sodium | 1112.16mg | 136% | |
| Potassium | 500.64mg | 31% | |
| Total Carbs | 17.32g | 17% | |
| Sugars | 15.63g | 184% | |
| Dietary Fiber | 0.56g | 7% | |
| Protein | 8.79g | 52% | |
| Vitamin C | 17.9mg | 88% | |
| Iron | 1.7mg | 28% | |
| Calcium | 45.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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