Pork Kebabs with Pineapple Rice*

By mamapig

Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers.

Ingredients

• 1 Tbsp. vegetable oil, plus more for grates
• 1 cup long-grain white rice
• 1/3 cup honey
• 1 can (8 oz) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
• Coarse salt and ground pepper
• 1 pork tenderloin (1 pound), cut into 1 1/2" cubes
• 2 med red bell peppers, cut into 1 1/2" pieces
• 2 scallions, thinly sliced
• 1 tsp. grated fresh ginger (from a peeled 1/2" piece)
• 1 lime, cut into wedges, for serving

Details

Adapted from marthastewart.com

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 2 tablespoons pineapple juice; season with salt and pepper

Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes

To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.