This recipe proves that tailgating doesn’t always have to be fattening. It employs a balanced attack of 40% carbs, 30% protein, and 30% good fats. And it tastes good enough to satisfy the team on the parking lot.
Recipe courtesy of Chef Phil Andriano-Corporate Executive Chef for Chef’s Diet.
- 4 ea. Pork Loin (1 ounce cubes)
- 1/2 cup Fennel (Sliced Lengthwise)
- 1/4 cup Pineapple (Large cubed)
- 1/4 cup Zucchini (Large cubed)
- 1/4 cup Cherry Tomatoes
- 1/2 each Corn Cobb (Coin Cut)
- 1 Tablespoon Worcestershire Sauce
- 1 medium red onion
- 2 teaspoon Olive oil
- 1 Soak bamboo skewers in water, to prevent the skewers from burning or drying out, about 10 minutes.
- 2 Alternate the following ingredients onto the skewers: pineapple, zucchini, red onion, pork, cherry tomatoes and corn, approximately three or four of each item on a skewer.
- 3 Marinate the skewered items in the sugar-free maple syrup, 1 tsp. olive oil and Worcestershire sauce and then grill along with the fennel until done, approximately 5 minutes on each side.
- 4 Skewer any remaining vegetables and pineapple, toss in 1 tsp. olive oil and roast until tender.
- 5 Place the fennel on a plate and place the skewers on top of the fennel.