Pork, Tomato and Pepper Kabobs

Serving Size: 3

Ingredients:

• 1 1/2 lbs. Tomatoes, sliced
• 8 oz. Pineapple chunks
• 2 T. Soy sauce
• 4 tsp. Prepared brown mustard
• 1 Garlic clove, crushed
• 1/2 tsp. Ginger
• 1/8 tsp. Red pepper flakes
• 1 lb. Carolina Pride™ Boneless picnic shoulder
• 1 Green pepper, diced

Cut tomatoes into wedges; set aside. Drain pineapple chunks; reserving the juice. Set pineapple chunks aside. Add water to the pineapple juice to make 1/2 cup of liquid; place in a shallow baking dish. Add soy sauce, prepared brown mustard, crushed garlic clove, ginger, and red pepper flakes; stir until combined. Pierce a boneless picnic shoulder with a fork then cut into 3/4" cubes. Add to the soy sauce marinade mixture, turning to coat. Let stand at for 10 minutes. Preheat the broiler. Thread the pork on skewers, alternating with diced green bell pepper, the reserved pineapple chunks, and the tomatoes. Place on a broiler pan; broil 4" to 5" from the heat until pork is cooked through, about 12 minutes, turning once and brushing occasionally with the marinade.