Ingredients Weight Measure
Dark rum 1/4 cup
TABASCO® brand SWEET & Spicy Pepper Sauce 1/4 cup
Pineapple chunks, canned, in juice 20 oz.
Pork tenderloin, 1" cubes 1 lb.
Rice, cooked, hot 6 cups


  1. Stir together rum, TABASCO® SWEET & Spicy Pepper Sauce and juice from canned pineapple in large bowl. Add pork and stir to coat well. Cover and refrigerate 4 to 24 hours.
  2. 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.

Yield: 24 kabobs