Here’s a great Summer time recipe for your fresh garden peppers!
1 can (8 ounces unsweetened pineapple chunks
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons brown sugar
Dash of Pepper
1/2 pound pork tenderloin, cut into 1-inch pieces
1/2 small sweet red pepper, cut into 1-inch chunks
1/2 small green pepper, cut into 1-inch chunks
Hot cooked rice, optional
Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate remaining marinade for basting.
Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.