Fruit-kissed suppers

Sweet, summery flavors shine in these easy dinners that are as delicious as they are quick to whip up

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Sweet & Sour Pork Skewers

Our zesty sauce does double duty as the glaze and drizzle for these meaty kebabs

8 wooden or metal skewers

1 lb. pork tenderloin, cubed

1 (15.25) oz. can pineapple, cubed, juice reserved

2 red peppers, cut into 2" pieces

1/4 cup white vinegar

1/4 cup sweet chili sauce

2 Tbs. brown sugar

2 tsp. cornstarch

1 (8.5 oz.) pkg. jasmine ready rice

1 cup cherry tomatoes, quartered

1 mini cucumber, diced

3 scallions, chopped

2 Tbs. lemon juice

Cilantro leaves (optional)

• If using wooden skewers, soak in water 15 min. Thread pork, pineapple and peppers onto skewers.

• Prepare grill for medium-high direct-heat cooking. In medium bowl, combine reserved pineapple juice, vinegar, chili sauce and sugar; reserve half of mixture. Brush pork, pineapple and peppers with remaining glaze. Grill skewers, rotating occasionally, until pork is no longer pink, about 12 min. Transfer to platter.

• In small pot, mix cornstarch and 1 Tbs. reserved glaze; stir in remaining glaze. Over medium heat, cook, stirring often, until mixture thickens, about 3 min.

• Microwave rice per package directions. In bowl, mix rice with tomatoes, cucumber, scallions and lemon juice. Drizzle skewers with sauce. Serve with rice salad. If desired, top with cilantro.

Servings: 4. Active time: 30 min.

Total time: 1 hr. + grill prep time

Calories: 400 Protein: 11g Fat: 1g (0g sat.)

Chol.: 18mg Carbs.: 78g Sodium: 244mg

Fiber: 3g Sugar: 39g

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