Sweet-and-Spicy BBQ Pork Skewers

Firing up the grill? These zesty skewers offer an option – without sacrificing an ounce of flavor.

Ingredients

1 cup (250 mL) Welch’s 100% White Grape Juice
3 cloves garlic, minced (about 1 tbsp)
1 tbsp (15 mL) minced fresh ginger root
2 tsp (10 mL) Sriracha hot sauce
¾ tsp (4 mL) Chinese Five-Spice powder
¼ tsp (1 mL) pepper, divided
1 uncooked pork tenderloin (1 lb/500 g), trimmed and cut into 1-inch (2.5 cm) pieces
8 mini baby bok choy
1 tbsp (15 mL) olive oil

Serving Size: 1/4 of recipe

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Stir together Welch's 100% white grape juice, garlic, ginger, Sriracha, Five-Spice powder and half of the pepper. Place pork in resealable plastic bag; add grape juice mixture. Seal and refrigerate for 30 minutes.
Toss together bok choy, olive oil and remaining pepper. Thread pork and bok choy evenly onto metal or soaked bamboo skewers.
Heat grill to medium heat; grease grate well. Cook skewers, turning, for 6 to 8 minutes or until pork is grill-marked and internal temperature reaches 160°F (71°C).

Serving suggestion: Serve skewers with steamed brown rice or a fresh salad. Heart-Check certification does not apply to serving suggestions.