• 2/3 cup unsweetened pineapple juice
• 2 Tbs. plus 2 tsp. vegetable oil
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground allspice
• 1 lb. boneless lean pork loin, cut into 1 inch cubes
• 2-3/4 celery ribs, cut into 1 inch pieces
• 4 skewers, 12 inch
• 2 cooking apples, cored, quartered and cut in half crosswise

Combine first 6 ingredients in a saucepan over medium heat. Cook 10 minutes, stirring occasionally. Cool. Place pork in a shallow dish and pour marinade over. Cover and marinate in refrigerator several hours or overnight, stirring occasionally.

Place celery in a steamer basket over boiling water. Cover pan and steam 5-10 minutes or until just tender. Refrigerate.

Drain pork, reserving marinade. Thread pork cubes and celery on skewers, allowing space between cubes. Grill about 10 minutes over medium coals turning frequently. Push cubes together and thread apple on skewers. Grill another 5 minutes, brushing with marinade.

Per serving: calories 312, fat 15.3g, 44% calories from fat, cholesterol 71mg, protein 25.5g, carbohydrates 18.4g, fiber 2.9g, sugar 14.7g, sodium 181mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 1.1, Bread: 0.0, Lean meat: 0.0, Fat: 2.6, Sugar: 0.0, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: Zinfandel, Sauvignon Blanc, or White Zinfandel.