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.
|Serving Size: 1 Serving (349g)|
|Recipe Makes: 4 Servings|
|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
Calories per serving: 341
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