Food & Cooking Recipes Appetizers Finger Food Recipes Pacific Pork Kebabs with Pineapple Rice 3.6 (179) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers. Ingredients 1 tablespoon vegetable oil, plus more for grates 1 cup long-grain white rice ⅓ cup honey 1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved) Coarse salt and ground pepper 1 pork tenderloin (1 pound), cut into 1 ½-inch cubes 2 medium red bell peppers, cut into 1 ½-inch pieces 2 scallions, thinly sliced 1 teaspoon grated fresh ginger (from a peeled ½-inch piece) 1 lime, cut into wedges, for serving Directions 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. Cook's Notes A can of pineapple is used for both the pork (the juice for the glaze) and the white rice (the chunks). Print