Wednesday, September 3, 2008

Kabobs and Pineapple Rice

I made these a couple of months ago for dinner, and we especially loved the rice. The fresh ginger is SO SO good in it. Last night we had our RS birthday luau for enrichment, and I made the rice for 70! It was a good compliment to the pulled pork, fresh fruit with strawberry cream dip, and homemade strawberry mango ice cream in waffle cups for dessert. I could go for that again right this minute.
Recipe from Everyday Food.

Kabobs with Pineapple Rice

Choose either metal or wooden skewers (four 12-inch or eight 6-inch) for these kebabs. Soak wooden ones in water for at least 15 minutes before grilling to keep them from burning.

1 tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 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 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

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.

I need to start using ginger more. Under-Rated.

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