Honeyed Pork and Mango Kabobs

1/2 cup honey 1/4 cup frozen apple juice concentrate, thawed 3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce 1/4 teaspoon ground allspice 1 teaspoon grated lemon peel 1 pound pork tenderloin, cut into 1-inch cubes 1 large (12 ounces) ripe mango, peeled, pitted and cut into 3/4-inch cubes, divided 1/2 cup frozen large baby onions, partially thawed

1. Combine honey, juice concentrate, Frank's RedHot Sauce and allspice in small saucepan. Bring to a boil over medium heat. Reduce heat to low; cook, stirring, 5 minutes. Stir in lemon peel. Remove from heat. Pour 1/4 cup marinade into small bowl; reserve. 2. Place pork in large resealable plastic food storage bag. Pour remaining marinade over pork. Seal bag; refrigerate 1 hour. Prepare grill. 3. To prepare dipping sauce, place 1/4 cup mango cubes in blender or food processor. Add reserved 1/4 cup marinade. Cover; process until puréed. Transfer to serving bowl; set aside. 4. Alternately thread pork, remaining mango cubes and onions onto metal skewers. Place skewers on oiled grid. Grill,* over medium-low coals, 12 to 15 minutes or until pork is no longer pink. Serve kabobs with dipping sauce. *Or, broil 6 inches from heat 10 to 12 minutes or until pork is no longer pink.

Green Chimichurri Rub

*You can put this on pork or steak as well

2/3 cup finely chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 Tbs grated onion
2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp dried marjoram
1/2 tsp crushed red pepper flakes

*Combine all, rub on mean and grill

Sweet Chimichurri Rub

This tastes great on grilled steak or pork.

1 Tbs ground dried lemon peel
1 TBS ground dried orange peel
1 Tbs sugar
1/2 cup chopped fresh flat-leaf parsley
1 tsp dried oregano
1/5 teaspoons kosher salt
1 tsp ground black pepper
1/4 tsp cayenne pepper.

*Combine all of the ingredients
* Rub onto selected meat and grill away!