Peel and cut the pineapple into cubes, chopped 2 pieces of pineapple into puree, set aside.
2
Cut the pork into cubes, marinate the pork with marinade and pineapple puree for 15 minutes.
3
Cut the onion and green bell pepper to pieces.
4
Thread onion, pork, pineapple and cherry tomato onto skewer, season with black pepper.
5
Heat up oil in a sauce pan, stir-fry the red bell pepper.
6
Add in Swanson Pork Bone Broth and bring to boil. Stir in couscous and mix well, bring to boil again, cover and remove from heat, let set for 5 minutes.
7
add in raisin and black pepper, mix well and transfer to a plate.
8
Put the skewers onto pan and cook at medium-high heat. While the skewer is almost cooked through, brush with honey, cook until the pork is fully cooked. Serve hot with the couscous.
Enzyme papain found in pineapple helps tenderize meat.
