Saturday, April 23, 2011

Hawaiian Pork Kabobs with Pineapple Rice

 One of my favorite parts of the warmer weather is definitely being able to cook dinner on the grill outside. I love the delicious smell that floats through the air as dinner is grilling away, and that smoky flavor the food has when it's done. It's also a great time to enjoy a cold beer or nice mojito on the porch after a long day!

This one has great, classic flavors and would be easy to throw together throughout the spring and summer.

Hawaiian Pork Kabobs with Pineapple Rice

1 (large) can of pineapple chunks, drained with juice set aside

2 boneless pork loin chops, cut into 1" cubes
Kosher salt
black pepper

2 bell peppers (yellow, orange, or red) chopped into 1" chunks

1/2 cup of brown rice
2 scallions, diced
1/2 teaspoon of ground ginger

1 lime, cut into wedges for serving

Directions: Season cubes of pork with a dash of Kosher salt and black pepper. Place in pineapple juice (with the pineapple chunks already removed), and allow to marinate for about 30 minutes.

Split pineapple chunks into two separate bowls. Alternate pork cubes with peppers and one bowl of the pineapples on skewers. Place skewers over indirect heat on the grill for about 10-15 minutes, or until edges start to char, rotating once.

Meanwhile, place other bowl of pineapple chunks into a food processor and pulse for a few seconds to a pulp. Cook the rice according to package directions. When it's done, mix in the scallions, pineapple pulp, and ginger; stir to combine. Serve with the pork kabobs. Enjoy!

Adapted from Annie's Eats, original recipe here.

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