Pork Shish Kebab With Soy-Nut Butter Sauce

I came up with this recipe mainly for two reasons. First, the
salmonella scare regarding peanut butter. This recipe uses soy-nut
butter which emulates the taste of peanut butter. Second, there is a
substantial amount of the population that have peanut allergies. That
being said, this recipe should have more curb appeal.A little bit
about soy; it contains a significant amount of essential amino acids
and therefore a good source of protein. Soybeans are used as a main
ingredient in many processed foods, and also used to replace dairy.
So, if you think that you don't consume soy on any given level you may
want to think again.If you're wondering if this can be cooked under a
broiler, it can, just set your broiler to high and keep the skewers
3-4 inches away. That being said, this dish can be enjoyed all year
long. Give this recipe a try, it's versatile and provides a peanut
butter flavor without the drawbacks of consuming peanut
butter.Difficulty (Scale from 1-10): 5Serves: 6 (appetizer
servings)Prep Time: 25 minutesCook Time: 10 minutesTotal Time: 35
minutesingredients1 pound boneless pork - cut into 2 inch pieces1
large orange bell pepper - cut into 2 inch pieces1 large Vidalia onion
- quartered and separated1/3 cup of water3 tablespoons of creamy
soy-nut butter2 tablespoons of finely chopped pineapple1
jalapeño pepper - seeded and deveined - finely chopped2 cloves
of garlic - minced1/2 teaspoon of reduced sodium soy
saucepreparationThread pork, bell pepper, and onion alternating on
skewers.Preheat grill or broiler.Meanwhile, in a small sauce pan,
combine water, soy-nut butter, chopped pineapple, jalapeño
pepper, garlic, and soy sauce. Heat until melted and nearly smooth,
whisking constantly, then set aside.Once skewers are cooked, serve
with soy-nut butter sauce.Enjoy your shish kebab!