Great summertime grilling recipe, and very easy to make.

Originally found on MarthaStewart.com: http://www.marthastewart.com/338156/pacific-pork-kebabs-with-pineapple-rice

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Name: Pacific Pork Kebabs with Pineapple Rice
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Hawaiian
Ingredients: 1 tablespoon vegetable oil plus more for grates; 1 cup long-grain white rice; 1/3 cup honey; 1 8-oz can pineapple chunks in juice drained and coarsely chopped (juice reserved); coarse salt to taste; ground pepper to taste; 1 pound pork tenderloin cut into 1 1/2-cubes; 2 medium red bell peppers cut into 1 1/2-inch pieces; 2 scallions thinly sliced; 1 teaspoon grated fresh ginger from a peeled 1/2-inch piece; 1 lime cut into wedges, for serving

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INGREDIENTS

1 tablespoon vegetable oil ; plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 8-oz can pineapple chunks in juice ; drained and coarsely chopped (juice reserved)
coarse salt ; to taste
ground pepper ; to taste
1 pound pork tenderloin ; cut into 1 1/2-cubes
2 medium red bell peppers ; cut into 1 1/2-inch pieces
2 scallions ; thinly sliced
1 teaspoon grated fresh ginger ; from a peeled 1/2-inch piece
1 lime ; cut into wedges, for serving

Servings

INSTRUCTIONS

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.

NOTES

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Pacific Pork Kebabs with Pineapple Rice

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

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.

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Nutrition

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Serving Size: 1 Serving (349g)
Recipe Makes: 4 Servings

Calories: 341
Calories from Fat: 64 (19%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.5g
Cholesterol 73.7mg		23 %
Sodium 93.5mg		3 %
Potassium 754.1mg		20 %
Total Carbohydrate 43.6g		13 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 40.5g
Protein 26.3g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 341

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