Food & Cooking Recipes Appetizers Finger Food Recipes Pacific Pork Kebabs with Pineapple Rice 3.6 (179) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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). Rate it Print