Chipotle Pork and Peach Kabobs
Tex-Mex Macaroni Salad
Ingredients
- 2 lb pork tenderloin, cut into 1½-inch cubes
- 6 peaches, quartered
- ¼ cup fresh lime juice
- 2 Tbsp fresh orange juice
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 Tbsp ground chipotle chile pepper
- 1 tsp kosher salt
- 1 tsp pepper
Instructions
- Preheat grill to medium-high heat. Thread pork and peaches alternately onto double metal or bamboo skewers.
- Whisk together lime juice, orange juice, honey, oil, garlic, and chile pepper; brush onto skewers, reserving remaining lime mixture for basting.
- Grill kabobs, covered, 4 to 5 minutes per side or until done, basting occasionally with lime mixture. Sprinkle with salt and pepper.
Side Dish Ingredients
- 1 (8.5-oz) pouch ready elbows pasta (such as Barilla)
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup fresh salsa
- ½ cup chopped fresh cilantro
- ½ cup chopped onion
- 3 Tbsp cilantro-lime vinaigrette (such as Sam's Choice)
- ½ Tbsp Mexican seasoning (such as McCormick Perfect Pinch)
Side Dish Instructions
- Cook pasta according to package directions.
- Combine pasta and remaining ingredients; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
291
|
151
|
442
|
| Fat (g) | 8 | 3 | 11 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 33 | 6 | 39 |
| Carb (g) | 22 | 28 | 50 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 401 | 367 | 768 |
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