Gingered Pork, Peppers and Pineapple Skewers

Ingredients

2 Tbsp low-sodium soy sauce
1 tsp ginger root, freshly grated
1/2 tsp minced garlic
1 1/2 cup(s) canned unsweetened pineapple chunks, or 16 fresh chunks
8 oz lean pork tenderloin, cut into 16 chunks
1 medium sweet red pepper(s), cut into 16 chunks
1 spray(s) cooking spray

Instructions:
In a resealable food storage bag, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork; seal bag and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.

Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil (for easy cleanup). Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of eight 6- to 8-inch metal or wooden skewers; coat with cooking spray. (Make sure to soak wooden skewers in water for a minimum of 20 minutes before use to prevent burning.)

Grill or broil skewers, turning once, until pork is just barely pink in center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat.Yields 2 skewers per serving.

Source: Weight Watchers