Pineapple Sweet and Spicy Pork Mini-Kabobs

Ingredients:

• 3 lb. pork tenderloin (silver skin removed, cut into 48, 1-inch pieces)
• 2 Tbsp. chili powder
• 2 tsp. salt
• 1 orange pepper (large, cored and cut into 24, 1-inch pieces)
• 1 red bell pepper (large, cored and cut into 24, 1-inch pieces)
• 2/3 cup honey (try our bourbon infused)
• 2 Tbsp. Pineapple White Balsamic Vinegar

Directions:

• Preheat broiler with rack about 8 inches from heat
• Toss pork with chili powder and salt
• Thread pieces of pork, orange and red pepper on each skewer
• Wrap exposed end of each skewer with foil to discourage scorching
• Mix honey and vinegar together for glaze
• Broil, turning occasionally and brushing well with glaze during last 2 minutes, until pork is barely pink when pierced with tip of knife, about 8 minutes
• Serve warm