|Canned boneless pork||1 1⁄2 Pound (1 Can)|
|Unsweetened pineapple juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Sesame seed||4 Teaspoon|
|Brown sugar||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
Cut pork into 18 pieces.
In 1 arge bowl combine pineapple juice, soy sauce, green onion, sesame seed, brown sugar, garlic, and pepper; add meat pieces.
Cover; refrigerate overnight or let stand 2 hours at room temperature, turning meat occasionally in the marinade.
Drain meat; reserve marinade.
In saucepan blend cornstarch and 2 tablespoons water; stir in reserved marinade.
Cook and stir till thickened.
Cut green pepper into 1-inch squares.
Thread pepper on six skewers alternately with meat.
Grill over medium coals 6 to 8 minutes.
Turn kabobs; grill till done, 6 to 8 minutes more,- brushing with sauce occasionally