Pork and Pineapple Kebobs

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  • 1/4 cup dark rum
  • 1/4 cup TABASCO® brand SWEET & Spicy Pepper Sauce
  • 1 (20-ounce) can pineapple chunks in juice
  • 1 pound pork tenderloin, cut into 1-inch cubes
  • Hot cooked rice


Stir together rum, TABASCO® SWEET & Spicy Sauce, and juice from pineapple in a large bowl; add pork and stir to coat well. Cover and refrigerate 4 to 24 hours.

Remove pork from marinade and thread onto skewers, alternating with pineapple chunks. Grill kebobs over medium-high heat, turning occasionally until done, about 10 minutes. Serve over rice.

Makes 4 servings.

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