Tuesday, September 6, 2011

Pork and Pineapple Kebabs with Pineapple Rice

It looks like fall here today—but the end of last week we were in the high 90's with humidity. I was loving it. To be honest, I'm not ready to let go of summer. And, so it was great having our grill out once again to make these tasty kebabs. Unfortunately, I know my days are numbered with our grill for this season. But, that's okay too, even though I hate to say goodbye to summer, I love the foods of fall!

I have made plenty of kebabs in the past–chicken and beef mostly. This however, was the first time I had tried them with Pork, I used a tenderloin! Wow! It is the perfect meat for kebabs. They came out so tender and delicious!

To the meat I added red and green peppers, red onion and pineapple. It looks so colorful!

All grilled up and ready to eat!

I couldn't decide if they looked better on the bamboo tray or this white serving dish.

This was a great meal! My husband and boys really enjoyed this. So, hurry, get your grill out and enjoy this summery dish before we're fully into fall.

Pork and Pineapple Kebabs with Pineapple Rice

  • 1 can (8 ounces) pineapple chunks in juice (divided), drain juice and reserve 1/2 cup
  • 3 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 2 teaspoons fresh grated ginger (divided)
  • Coarse salt and ground pepper
  • 2 pounds pork tenderloin, cut into 1 1/2-inch cubes
  • 1 medium red bell pepper, cut into 1 1/2-inch pieces
  • 1 medium green bell pepper, cut into 1 1/2-inch pieces
  • 1 medium red onion cut into wedges
  • 1 cup long-grain white rice
  • 2 scallions, thinly sliced
  • 3 tablespoons chopped cilantro (optional)
  • 1 lime, cut into wedges, for serving (optional)
In a small bowl, whisk 1/2 cup pineapple juice, soy sauce, brown sugar, and 1 teaspoon ginger, pour over pork and marinade for at least 30 minutes.
Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
Alternately thread pork and bell peppers, red onion and pineapples onto skewers; (reserve 1/4 cup of pineapple for rice). season with salt and pepper. Grill, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add 1/4 cup chopped pineapple, scallions, 1 teaspoon ginger and cilantro. Season with salt and pepper, and fluff with a fork. Serve kebabs over rice and garnish with lime wedges.

Yield: 4-6 servings

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