Gingered Pork, Pineapple and Pepper Skewers

Gingered Pork, Pineapple and Pepper Skewers

Points per serving 4 Serves 4
	2 tablespoon soy sauce
	1 teaspoon grated ginger root, fresh
	1 clove garlic, crushed
	225 g pineapple, 16 cubes
	225 g pork tenderloin, cut into 16 cubes
	1 medium red green or yellow pepper(s), cut into 16 chunks
	5 spray low-fat cooking spray
	600 g cooked couscous
	25 g spring onions, sliced

In a resealable food storage bag, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork; seal bag and coat. Refrigerate at least 30 minutes or up to 4 hours.

Preheat grill. Remove pork from marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of 8 wooden skewers; coat with cooking spray. (Make sure to soak skewers in water for at least 30 minutes to prevent burning.)

Grill skewers, turning once, until pork is just barely pink in center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Combine couscous with spring onions. Serve 2 skewers and 150g of couscous per serving.