Pork & Pineapple Kebabs by Ophelia Dunk

Pork and Pineapple Kebabs 

Serves 4 

Hands-On Time: 10m 

Total Time: 25m 

Ingredients 

1  cup  long-grain white rice 

2  tablespoons  chopped fresh cilantro 

1  1 1/4-pound pork tenderloin, cut into 1- 

inch chunks 

1/2  medium pineapple, cut into 1-inch 

chunks 

1  red onion, cut into 1-inch chunks 

1  cup  grape tomatoes 

kosher salt and black pepper 

1/4  cup  honey 

Directions 

1. Soak 8 wooden skewers in water for at 

least 10 minutes. 

2. Cook the rice according to the package directions. Just before serving, fold in the cilantro. 

3. Meanwhile, heat broiler. Thread the pork, pineapple, onion, and tomatoes onto the skewers. 

Season with ½ teaspoon salt and ¼ teaspoon pepper. 

4. Place the skewers on a foil-lined baking sheet and broil, turning once and brushing occasionally 

with the honey, until browned, 8 to 10 minutes. Serve with the rice. 

Tip 

Soaking the wooden skewers keeps them from scorching under the broiler. Alternatively, you can 

thread the meat and vegetables onto the skewers, then wrap the tips with foil.

Nutritional Information 

Calories 468; Fat 6g; Sat Fat 2g; Cholesterol 82mg; Sodium 306mg; Protein 34g; Carbohydrate 

69g; Sugar 25g; Fiber 3g; Iron 4mg; Calcium 43mg