Pacific Pork Kabobs

By á-6636

Ingredients

• 1 TBSP oil plus more for grates
• 1 c. long grain white rice
• 1/3 c. honey
• 1 can (8 oz.) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
• Coarse salt and ground pepper
• 1 pork tenderloin (1 lb.), cut into 1 1/2 inch cubes
• 2 medium red bell peppers, cut into 1 1/2 inch pieces
• 2 scallions, thinly sliced
• 1 tsp. grated fresh ginger
• 1 lime, cut into wedges for serving

Preparation

Step 1

Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside. In a small bowl whisk honey and two tablespoons pineapple juice; season with salt and pepper. Alternately thread pork and bell peppers on skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, about 10 to 15 minutes. To the rice add scallions, ginger, and oil. Season with salt and pepper; fluff with fork. Serve kabobs with rice and lime wedges.