On the Grill
Jerk Pork Kebabs with Mango & Bell Pepper
2 tablespoons lime juice
1 teaspoon sugar
½ teaspoon curry powder
1 pound boneless pork loin chops, trimmed and cut into 1-inch chunks
2 teaspoons jerk seasoning
1 red bell pepper, cut into 2-inch pieces
1 yellow bell pepper, cut into 2-inch pieces
4 scallions, cut into 2-inch lengths
1 mango, pitted, peeled, and cut into 1-inch chunks
1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire. If using wooden skewers, soak 8 (8-inch) skewers in water 30 minutes.
2 To make sauce, whisk together lime juice, sugar, and curry powder in small bowl.
3 Sprinkle pork with jerk seasoning. Alternately thread pork, bell peppers, scallions, and mango onto skewers. Place skewers on grill rack and grill, turning occasionally, until pork is cooked through and vegetables and mango are well marked and tender, about 8 minutes. Transfer skewers to platter and spoon sauce over top.
PER SERVING (2 skewers and about 2 teaspoons sauce): 209 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 190 mg Sod, 16 g Carb, 11 g Sugar, 2 g Fib, 23 g Prot, 44 mg Calc.
HEALTHY EXTRA
Serve these skewers accompanied by brown or brown basmati rice (²⁄3 cup cooked brown rice per serving will increase the PointsPlus value by 3).