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| 1/4 Tasse | vinegar |
| 1/4 Tasse | mustard prepared |
| 1/4 Tasse | Light molasses |
| 2 Esslöffel | Ginger preserves or orange marmalade |
| 1/4 Teelöffel | ginger ground |
| 1 1/2 x ca. 450 g | Lean boneless pork, cut in 1" cubes |
| 1/2 mittel | Pineapple, halved lengthwise and cored, cut into 1/2" slices |
| 1 mittel | Red sweet pepper, cut in strips |
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Combine the vinegar, mustard, molasses, ginger preserves and ginger in a small mixing bowl.
Alternately thread the pork cubes, pineapple slices and pepper strips on twelve 6 inch metal skewers, leaving about 1/4 inch between pieces. Brush with the molasses mixture.
Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 12 minutes or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 minutes. Heat the remaining molasses mixture and pass with the kabobs. Makes 6 servings.
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