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Tailgating Heats Up with Pork

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Sweet and Spicy Pork Mini-Kabobs

(Family Features) Is your tailgating grub feeling a little fatigued? Everybody loves classics like wings, chips and dips, but it might be time to give these standbys a break.

Score big at your next tailgate with crowd-pleasing, creative pork dishes. Pork's versatility and its ability to pair with a variety of ingredients make it perfect for bringing people together.

Sweet and Spicy Pork Mini-Kabobs offer a fun, inspired twist that takes tailgating food to the next level. In this effortlessly mouthwatering recipe, tender chunks of pork are infused with flavor from chili powder, peppers, pineapple and a sweet glaze. Served as a starter or main dish, these tasty mini-kabobs are sure to bring even more playful fun to game day.

For more tailgating inspiration and pork recipes, visit the National Pork Board at www.PorkBeInspired.com, www.Facebook.com/PorkBeInspired and www.Pinterest.com/PorkBeInspired. Also, be sure to follow @allaboutpork on Twitter for timely recipes and tips.

Sweet and Spicy Pork Mini-Kabobs

Ingredients
Special Equipment
  • 24 bamboo skewers (6-inches), soaked in water for 30 minutes, drained
  • 3 pounds pork tenderloin, silver skin removed, cut into 48 (1-inch) pieces
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1/2 ripe pineapple, peeled, cored, and cut into 24 (1-inch) pieces
  • 1 large red bell pepper, cored and cut into 24 (1-inch) pieces
  • 2/3 cup honey
  • 2 tablespoons balsamic vinegar

Preparation
    1. Preheat broiler with rack about 8 inches from heat source.
    2. Toss pork with chili powder and salt. Thread 2 pieces of pork and 1 each of pineapple and red pepper pieces on each skewer.
    3. Wrap exposed end of each skewer with foil to discourage scorching.
    4. Mix honey and vinegar together for glaze.
    5. Broil, turning occasionally and brushing well with glaze during last 2 minutes, until pork is barely pink when pierced with tip of knife, about 8 minutes. Serve warm.

Serves
Makes 24 servings (8 to 12 small plates)

SOURCE: National Pork Board

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