Pork Tenderloin Kebabs with Mango Salsa

Mango Salsa:
2½ cups chopped peeled mango
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
1½ tbsp. minced seeded jalapeño pepper
1½ tsp. grated peeled fresh ginger
1 tbsp. fresh lime juice

Pork Kebabs:
3/4 cup soy sauce
1/4 cup honey
1/4 cup pineapple juice
1/4 cup fresh lime juice
1½ tbsp. grated peeled fresh ginger
1 tbsp. olive oil
2 tsp. minced garlic
1/4 tsp. five-spice powder
2 lbs. pork tenderloin, trimmed and cut into 32 pieces
1 medium fresh pineapple, cut into cubes
1 small red onion, cut into slices

Combine Mango Salsa ingredients in a bowl. Let stand 30 minutes before serving.

To prepare Pork Kebabs: Combine first 9 ingredients in a large zip-top plastic
bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove pork from bag, reserving 1/2 cup marinade. Thread 4 pork pieces,
4 pineapple cubes, and 2 onion pieces alternately onto each of 8 skewers.
Place kebabs on grill rack coated with cooking spray; grill 10 minutes or
until done, turning and basting occasionally with reserved marinade.

Serve these with Mango Salsa and basmati rice.

8 servings