Pork Kabobs with Pineapple
Ingredients
The kabobs
-
2
pounds
pork tenderloin, cut into 1 inch pieces
-
1½
cups
pineapple chunks (roughly 1 inch pieces)
-
2
small or 1 large
red bell pepper, cored, seeded and cut into 1 inch squares
-
2
cups
pineapple juice
-
1
tablespoon
hot sauce
-
¼
cup
honey
-
2
tablespoons
olive oil
-
to taste
kosher salt
The pineapple cilantro rice
-
2
cups
rice
-
2
tablespoons
butter
-
1
cup
pineapple, finely diced
-
½
cup
cilantro, finely diced
-
1
juice from 1
lime
-
to taste
kosher salt
-
1
teaspoon
hot sauce
Instructions
- Mix together the pineapple juice, olive oil, hot sauce, and honey in a bowl or resealable bag.
- Set aside 2 tablespoons of the marinade.
- Add the pork cubes to the marinade and let marinate for at least 30 minutes, up to 2 hours.
- Preheat the grill to medium-high.
- Remove the pork from the marinade and thread onto skewers, alternating with pineapple and red bell peppers.
- Season with salt to taste.
- Grill the kabobs for 3-4 minutes on each side, basting with reserved marinade until cooked through.
- Cook the rice according to package directions, then stir in butter and salt.
- Add pineapple, cilantro, lime juice, and hot sauce to the rice, and adjust salt if needed.
- Serve the kabobs with the pineapple cilantro rice.
Nutrition Facts (estimated)
Servings
8
Calories
473
Total fat
7g
Total carbohydrates
73g
Total protein
27g
Sodium
189mg
Cholesterol
81mg
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