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Ingredients
US|METRIC
8 SERVINGS
- 8 bone-in ribeye (rib) pork chops (3/4-inch thick)
- 1/4 cup cumin
- 1 tsp. kosher salt (OR sea salt)
- 1 white onion (cut into 1-inch pieces)
- 2 plantains (yellow, peeled and cut into 1-inch pieces)
- 2 red bell peppers (large, cut into 1-inch pieces)
- 1 pineapple (cut into 1 1/2-inch pieces)
- 1 cup barbecue sauce (honey)
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Directions
- Soak wooden skewers in water for 30 minutes. Prepare medium-hot grill. Combine cumin and salt and press evenly onto both sides of pork rib chops. Add mix of vegetables and fruit to each skewer.
- Grill chops and kabobs for 8-9 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time and vegetable kabobs are turning to brown. Brush with honey barbecue sauce during final 5 minutes of cooking.
- Serve with white rice.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium650mg27% |
| Potassium560mg16% |
| Protein3g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber4g16% |
| Sugars28g |
| Vitamin A30% |
| Vitamin C170% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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