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- Yields:
- 1 – 4
- Total Time:
- 30 mins
- 1/2 c.
sake
- 1/2 c.
mirin
- 1/2 c.
reduced-sodium soy sauce
- 1 tbsp.
sugar
- 1/2 tbsp.
grated fresh ginger
- 1 lb.
pork loin, trimmed
- 1/2
small pineapple (about 1 lb.), peeled and cored
- 1
small red onion, halved crosswise
- 8 oz.
baby peppers (mixed colors), cut into 1-inch pieces
- 2 tbsp.
olive oil
-
Kosher salt and pepper
-
Sliced jalapeño, for serving
Directions
-
- Step 1In a small saucepan, combine sake, mirin, soy sauce, sugar, and ginger. Simmer, stirring occasionally, until sugar has dissolved, 3 minutes. Gently simmer, until thickened slightly and coats back of spoon, 12 minutes more.
- Step 2Meanwhile, cut pork and pineapple into 1-inch pieces. Cut onion into wedges. In a bowl, toss pork, pineapple, and vegetables with oil and ½ tsp. each salt and pepper.
- Step 3Heat grill to medium. Thread pork, pineapple, and vegetables onto skewers. Grill, turning occasionally, until pork is cooked through, 8 to 10 minutes, basting with sauce during last 5 minutes of grilling. Serve topped with sliced jalapeños.
Per serving: About 308 cal, 11 g fat (2.5 g sat), 65 mg chol, 897 mg sodium, 24 g carb, 2 g fiber, 17 g sugar (6 g added sugar), 29 g protein
This article originally appeared in the July/August 2023 issue of Women’s Health.
