Pacific Pork Kebabs with Pineapple Rice

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

14 Responses

  1. I never would have thought of that combination, and I *love* rice!! I’m going to have to try that!

  2. Soaking the meat in the pineapple juice is an interesting idea. My understanding is that pineapple juice is a pretty intense meat tenderizer – I wander if that would have an effect on the texture of the meat?

  3. that rice is what is sounding great to me!

  4. That whole meal sounds so good. I definitely need to add this to my to-make list!

  5. Pineapple rice… sounds delish!! Thanks for sharing!

  6. What a great meal especially the yummy rice!!

  7. This sounds delicious! My husband loves anything with pineapple, too, so I know he’ll want to make these on the grill.

  8. Looks delicious and we especially love pineapple with rice!

  9. Annie,
    How many do you think this recipe feeds?

    • Hi Barbara,
      I am just awful at estimating things like that, since it really depends on how big of eaters you are dealing with. My husband has a big appetite, so I would guess maybe 3 or 4 at most.
      🙂 Annie

  10. Thanks, Annie. I have three big sons and a husband so I will double it!

  11. This looks so refreshing! The perfect summer night meal!

  12. About how many kebabs were you able to make from this? I know you said it serves about 3 or 4 but since i only need to serve two I was wondering if I should halve the recipe…

    • It totally depends on how long the skewers are, how closely you pack the meat, and how big of eaters you are. You can read the quantity of ingredients and decide if you need to halve it or not.

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