Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pear | 1 medium (178g) | 101 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 8-ounce can sliced pineapple (drain; reserve juice)
- 2/3 cup apricot preserves
- 2 teaspoons lemon juice
- 1 teaspoon prepared mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 1/2 pounds fully cooked ham, cut in 48 cubes (1-1/4 inches each)
- 3 medium pears, cut into eighths
- 2 green peppers, cut into 48 squares (1 inch each)
- 3 cups hot cooked rice
- =
Directions
Quarter 3 pineapple slices; set aside. Use remaining slice another time.
Combine pineapple juice, preserves, lemon juice, mustard, cinnamon, cloves and salt in 2-quart saucepan. Bring to a boil. Dissolve cornstarch into chicken broth; add to mixture. Cook, stirring frequently, until clear and thickened.
Using 12 skewers*, alternately thread 4 pieces each of ham and peppers, 2 pieces of pears and 1 piece of pineapple on each. Brush kebobs with sauce. Broil 5 inches from heat 10 or 15 minutes, turning and brushing frequently with sauce. Serve over fluffy rice. Pass remaining sauce.