Vegie Pork Kabobs

 

2 servings

• ¾ cup orange juice concentrate
• ¾ cup orange marmelade
• 2 tablespoons teriyaki or soy sauce
• 2 boneless pork loin chops (1½ inches thick), cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces
• 1 medium onion, cut into eighths

1. In a bowl, combine the orange juice concentrate, marmelade and teriyaki sauce.
2. Pour 1¼ cups into a large resealable plastic bag ; add the pork, peppers and onion.
3. Seal the bag and turn to coat ; refrigerate for at least 1 hour.
4. Cover and refrigerate remaining marinade.
5. Coat grill rack with nonstick cooking spray before starting the grill.
6. Drain and discard marinade from pork and vegetables ; alternately thread onto metal or soaked wooden skewers.
7. Grill kabobs, uncovered, over medium heat for 20-25 minutes or until meat juices run clear, turning often.
8. Serve with the reserved marinade.

BON APPÉTIT