Ingredients:
1 cup Ocean Spray Cran-Mango Cranberry Mango Juice Drink
2/3 cup hoisin sauce
1 teaspoon vanilla extract
16 pieces green bell pepper
1/2 lb. boneless pork chops, cut into 16 (1 inch) pieces
16 pieces pineapple
16 pieces red bell pepper or baby red bell pepper
Directions:
Combine cranberry-mango juice, hoisin sauce and vanilla in medium bowl. Reserve 1/2 cup of the sauce.
Thread green bell pepper, pork, pineapple and red bell pepper towards the tip of 8-inch metal or wooden skewers. Place in a single layer in large pan. Pour remaining juice mixture over kebabs, cover and refrigerate 2 to 6 hours, turning occasionally.
Broil 3 to 6 minutes, turning once or until pork is slightly pink in center. Serve with reserved sauce.
Makes 16 appetizers
