Cooking Times

12 min
Prep Time
27 min
Cook Time
39 min
Total Time

Ingredients (12 items)

4.00 ounces pork tenderloin or boneless top loin roast
1.00 of half a lime
1.00 clove chopped garlic
0.25 cup juice from pineapple canned in its juices
1.00 teaspoon olive oil
1.00 of a medium red bell pepper
1.00 of a medium onion
0.50 cup canned pineapple chunks
1.50 cups cooked bulgur wheat
2.00 teaspoons olive oil
0.13 teaspoon salt
1.00 to taste

Instructions (7 steps)

1
Cut 4 ounces of pork tenderloin or boneless top loin roast into 1.5-inch pieces.
2
In a plastic baggie, add the juice of half a lime, a half clove of chopped garlic, 1/4 cup juice from pineapple canned in its juices, and 1 teaspoon olive oil.
3
Let the meat marinate for about 30 minutes.
30 minutes
4
Next, cut half of a medium red bell pepper and one-fourth of a medium onion into 1-inch pieces.
5
Thread pork, pepper, onion, and 1/2 cup canned pineapple chunks onto two skewers.
6
Grill on a medium-high flame until pork is cooked to an internal temperature of 145 degrees Fahrenheit.
7
Serve over 1.5 cups of cooked bulgur wheat tossed with 2 teaspoons olive oil, 1/8 teaspoon salt, and pepper to taste.