Add this to the ever-growing list of dishes that I have had marked to try forever, and now am kicking myself for not trying sooner! This was an excellent meal, and a great way to expand what you make on the grill. I must admit I was a bit unsure about the pineapple rice as a side dish, and almost skipped it entirely, but it ended up being my favorite part of the meal! The pineapple and scallion may seem like an odd combo, but the flavors compliment each other nicely. The pork kebabs were great as well, but I felt like the honey and pineapple juice glaze really wasn’t very noticeable after grilling. Next time, I will toss the meat in a bowl with the glaze and let it sit for 30 minutes to absorb more of the flavor (I have noted these changes in the recipe below). This is a fabulous summer meal for the grill!
Pacific Pork Kebabs with Pineapple Rice
For the kebabs:
Juice reserved from draining 1 (8 oz.) can pineapple tidbits (for rice)
1/3 cup honey, warmed
1 (1 lb.) pork tenderloin, cut into 1 1/2-inch cubes
Kosher salt and ground black pepper
2 bell peppers (red, orange or yellow), cut into 1 1/2-inch pieces
For the rice:
1 cup long-grain white rice
2 scallions, thinly sliced
1 (8 oz.) can pineapple tidbits, drained
1 tsp. grated fresh ginger
Lime wedges, for serving (optional)
In a medium bowl, combine 2 tablespoons of the reserved pineapple juice and the honey. Mix well. Season the pork cubes with salt and pepper. Add to the bowl with the glaze, toss well to coat, cover and refrigerate for 30 minutes. Meanwhile, heat the grill to medium heat. Lightly oil grates with vegetable oil.
To assemble the kebabs, alternately thread the pork and bell pepper pieces onto skewers. Brush with any of the remaining honey mixture. Grill until the pork is cooked through and peppers begin to char, about 10-15 minutes.
Meanwhile, to make the rice, cook according to package directions. Once cooked, mix in the scallions, pineapple tidbits, and ginger. Season with salt and pepper to taste. Fluff with a fork. Serve the kebabs with rice and lime wedges.
Source: adapted from Martha Stewart Living