Pacific Pork Kebabs with Pineapple Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp canola oil, plus more for grates1 cup long-grain white rice1/3 cup honey1 can (8 oz) pinapple chunks in juice, drained and coarsley chopped (juice reserved)1/2 tsp salt1/4 tsp pepper1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes2 med red bell peppers,cut into 1 1/2-inch pieces2 scallions, thinly sliced1 tsp grated fresh ginger1 lime, cut into wedges, for serving
Heat grill to medium; lightly oil grates. Cook rice accoring 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.
Add pineapple chunks, scallions, ginger, and oil to rice. Season with salt and pepper, and fluff with a fork. Serve with kebabs and lime wedges.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
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.
Add pineapple chunks, scallions, ginger, and oil to rice. Season with salt and pepper, and fluff with a fork. Serve with kebabs and lime wedges.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 426.0
- Total Fat: 10.8 g
- Cholesterol: 89.5 mg
- Sodium: 364.8 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 2.9 g
- Protein: 33.7 g
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