INGREDIENTS

2/3 cup plum sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon Chinese five-spice powder or curry powder
1 pound pork tenderloin, cut into 1-inch cubes
1/2 of a medium cored, peeled pineapple, cut into 1-inch pieces (2 cups)
2 medium sweet peppers, cut into 1-inch pieces (1 1/2 cups)
3 cups Kellogg's Corn Flakes® cereal
8 skewers
Cooked rice or couscous (optional)

DIRECTIONS

1.  In a small bowl stir together plum sauce, soy sauce, mustard, garlic, and five-spice powder.  Reserve 1/3 cup sauce; cover and chill.  Place pork in a 1-gallon zipper-type plastic bag; pour remaining sauce over pork.  Seal bag and marinate in the refrigerator for 2 to 8 hours, turning bag occasionally.  Add pineapple and sweet peppers; let stand 5 minutes.

2.  Place KELLOGG'S CORN FLAKES cereal in a shallow dish; roll pork pieces in cereal.  On eight 8- to 10-inch skewers, alternately thread pork, pineapple, and sweet peppers, leaving 1/4-inch space between pieces.  (If using wooden skewers, soak in water at least 30 minutes before threading with food to prevent burning.)  Place kabobs on a baking sheet lined with foil.

3.  Bake kabobs in a 400ºF oven until meat thermometer reaches 160ºF, approximately 15 to 20 minutes (pork will be just slightly pink in center).  Serve kabobs atop rice or couscous (if desired).  Heat and stir reserved plum sauce mixture until bubbly and serve with kabobs.

NUTRITIONAL PANEL