How’s this for something different on the BBQ? We cut up some pork loin and marinated the chunks in a citrus-honey and hickory BBQ concoction. We then chopped up some fresh pineapple to go on the skewers along with the pork. The skewers were branches from one of our rosemary bushes, washed and sharpened to a point on the bottom so when you push the meat and fruit on the skewers, the leaves on the branch will fold toward the center.
After cooking the pork thoroughly and browning the pineapple, we discarded the skewers and served this sumptuous entree with roasted corn cobbettes and a sauteed vegetable medley. This made for a very good meal, low in fat and high in fiber.