Porkandvegetablefruitkabobs Recipes

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GRILLED FRUIT AND VEGETABLE KABOBS

Provided by Nancy Fuller

Categories     side-dish

Time 45m

Yield 8 skewers

Number Of Ingredients 9



Grilled Fruit and Vegetable Kabobs image

Steps:

  • Heat a grill pan over medium-high heat.
  • For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers.
  • Drizzle the grill pan with olive oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total.
  • For the honey-lime vinaigrette: Add the olive oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs.

2 large red bell peppers, cut into 2-inch pieces
1 large pineapple, peeled and cut into 2-inch pieces
1 large red onion, cut into 2-inch pieces
Olive oil, for drizzling
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon cumin
Juice of 1 lime
1/2 bunch fresh cilantro chopped

GRILLED FRUIT AND VEGETABLE KABOBS

These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 15



Grilled Fruit and Vegetable Kabobs image

Steps:

  • Heat grill to low, 325 degrees 350 degrees .
  • Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
  • Combine all ingredients for marinade in medium bowl and mix well.
  • Brush marinade onto fruit and veggie kabobs.
  • Line grill with Reynolds Wrap® Aluminum Foil.
  • Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
  • Transfer kabobs to plate to cool before serving.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 8.4 g, Fat 7 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 152.8 mg, Sugar 3.3 g

2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
½ medium red onion, diced in 1/2-inch pieces
½ medium red bell pepper, diced in 1/2-inch pieces
1 cup sliced fresh pineapple, diced in 1/2-inch pieces
1 cup cherry tomatoes
8 wooden skewers
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
½ teaspoon salt
½ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

PORK AND VEGETABLE/FRUIT KABOBS

On labor day we had a kabob feast and I came up with this one on my own. We really enjoyed the sweet taste of the pineapple combined with onion and mushrooms. Hope you enjoy. Prep time includes Marinade time.

Provided by Nimz_

Categories     Pork

Time 2h12m

Yield 4 serving(s)

Number Of Ingredients 10



Pork and Vegetable/fruit Kabobs image

Steps:

  • For Marinade: Combine all marinade ingredients.
  • To Prepare Meat:.
  • Trim fat from meat.
  • Cut pork into 1 inch cubes.
  • Place pork in a plastic bag and pour marinade over the pork to coat well.
  • Seal bag and turn pork to coat well.
  • Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
  • To Prepare Kabobs:.
  • Remove pork from bag, reserving marinade.
  • On long metal skewers, alternate pork, onion, mushrooms and pineapple leaving about 1/8 inch between pieces.
  • Grill kabobs on the grill rack of an uncovered grill directly over medium coals for 12 to 14 minutes or till pork is tender and juices run clear, turning once and brushing with reserved marinade halfway through cooking time.

Nutrition Facts : Calories 310.7, Fat 13.3, SaturatedFat 3.2, Cholesterol 66.9, Sodium 564.3, Carbohydrate 21.2, Fiber 1.3, Sugar 18.4, Protein 26.4

1/3 cup frozen orange juice concentrate (thawed)
2 tablespoons white wine vinegar or 2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
1/2 teaspoon dried savory, crushed
1/4 teaspoon fresh ground pepper
1 lb lean boneless pork (I use butterfly pork loins)
mushroom
1 -2 onion, slices in chunks
1 (8 -16 ounce) can pineapple chunks

PORK 'N' VEGGIE KABOBS

These colorful kabobs from our Test Kitchen feature tender pork and fresh veggies in a sweet and spicy marinade.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13



Pork 'n' Veggie Kabobs image

Steps:

  • In a small bowl, combine the first nine ingredients. Divide marinade between two large bowls. Add pork to one bowl and vegetables to the other; turn to coat. Cover and refrigerate for 2 hours., Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5-8 minutes on each side or until pork juices run clear.

Nutrition Facts : Calories 214 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 158mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

1/4 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon honey
2 teaspoons minced fresh cilantro
1/2 teaspoon red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon grated lime zest
1/8 teaspoon salt
1/2 pound pork tenderloin, cut into 1-inch cubes
1 small yellow summer squash, cut into 1/2-inch slices
1/2 medium green pepper, cut into 1-inch pieces
1/2 sweet onion, cut into 4 wedges

CAKE AND FRUIT KABOBS

Make and share this Cake and Fruit Kabobs recipe from Food.com.

Provided by lazyme

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6



Cake and Fruit Kabobs image

Steps:

  • Line cookie sheet with waxed paper. Alternately thread 3 pineapple cubes, 2 strawberries, and 2 cake cubes on each skewer. Place kabobs on waxed paper.
  • In small saucepan over low heat, melt chocolate chips and margarine. Blend well. Drizzle chocolate mixture over kabobs. Refrigerate until set.

Nutrition Facts : Calories 296.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 5.1, Sodium 525.1, Carbohydrate 62.4, Fiber 0.9, Sugar 33.4, Protein 6.4

18 pineapple chunks
12 whole strawberries
1 angel food cake, 12 1-inch cubes
6 bamboo skewers
2 tablespoons semi-sweet chocolate chips
1 tablespoon butter

FRUIT KABOBS

Everyone likes fresh fruit, and it's great served with this dip. -Cheryl Ollis, Matthews, North Carolina

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 15m

Yield 12 kabobs.

Number Of Ingredients 10



Fruit Kabobs image

Steps:

  • Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.

Nutrition Facts : Calories 52 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 12g carbohydrate, Fiber 1g protein. Diabetic Exchanges

1 medium tart apple, cut into 1-inch chunks
1 medium pear, cut into 1-inch chunks
1 tablespoon lemon juice
1 can (8 ounces) unsweetened pineapple chunks, drained
24 grapes (about 1/4 pound)
24 fresh strawberries
COCONUT DIP:
1-1/2 cups fat-free vanilla yogurt
4-1/2 teaspoons sweetened shredded coconut
4-1/2 teaspoons reduced-sugar orange marmalade

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