Frank's Redhot Honeyed Pork And Mango Kabobs

Recipe Ingredients

1/2 cup	118ml	Honey
1/4 cup	59ml	Apple juice concentrate - thawed
3 tablespoons	45ml	Frank's original redhot cayenne pepper sauce
1/4 teaspoon	1.3ml	Ground allspice
1 teaspoon	5ml	Grated lemon peel
1 lb	454g / 16oz	Pork tenderloin - cut 1" cubes
1 lb	454g / 16oz	Ripe mango - - (12 oz), peeled, (large) pitted,
		And cut into 3/4-inch cubes
1/2 cup	31g / 1.1oz	Frozen large baby onions - partially thawed

Recipe Instructions

In a small saucepan, combine honey, apple juice concentrate, Redhot sauce, and allspice. Bring to a boil over medium heat. Reduce heat to low; cook, stirring, 5 minutes. Stir in lemon rind. Cool. Pour 1/4 cup marinade into small bowl; reserve for mango dipping sauce. Place pork into large resealable plastic food storage bag. Pour remaining marinade over pork. Seal bag; marinate in refrigerator 1 hour. To prepare mango dipping sauce, place 3/4 cup mango cubes into blender or food processor. Add reserved marinade. Cover and process until pureed. Transfer to serving bowl; set aside. Thread pork, remaining mango cubes, and onions alternately onto metal skewers. Place skewers on oiled grid. Grill over medium-low coals 12 to 15 minutes or until pork is no longer pink (or broil 6 inches from heat 10 to 12 minutes until pork is cooked). Serve skewers with mango dipping sauce. This recipe yields 6 appetizer servings (3/4 cup dip).

Source:
STAGE A YEAR-ROUND REDHOT BARBECUE BASH by Frank's Redhot Sauce

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