8 ounce can crushed pineapple (do not drain)
1/2 cup brown sugar
1/4 cup balsamic vinegar
1 whole pineapple
2 mango
1 mango, cut in small pieces
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon ground ginger
Place chopped pork ribs in a container with canned pineapple, brown sugar and balsamic vinegar. Stir together. Let marinate over night. Before grilling, core and cut pineapple into chunks. Peel mango. Prepare kabobs by alternating fruit and marinated chunks of pork. Place on prepared grill to cook. Brush with Mango Brown Sugar Glaze (recipe below.) We used charcoal grill and cooked on each side for about 10 minutes. Puree pieces of mango and 1/2 cup water in blender. Add to saucepan with brown sugar. Heat to a boil and reduce on low heat for 5-7 minutes. Add in 1/2 teaspoon ground ginger and remove from heat. Brush on pork, chicken, and/or tropical fruit kabobs while grilling.