What I do while I figure out what to do next . . .

Pacific Pork Kebabs with Pineapple Rice

I know I have made this before.  When I started the recipe I had that deja vu feeling all over again 🙂 But there were zero stains on the page in the magazine and we all know that just doesn’t happen in my world of cooking.  And it was from an Everyday Food Magazine from 2007 so pretty likely that it made it into the rotation sometime in the past.  Maybe it is just really, really similar to a recipe I know I like, but as it was quite popular with my kids especially – it will definitely be on the make again list.  Plus it looks gorgeous and is super simple to make.  For me, I think the kebabs need more oomph, and I’m not really sure why.  Maybe the pork was not that flavorful, but in my (admittedly cloudy) memory this was a very flavorful kebab – so do bare that in mind as you season – more is more . . . UPDATE: See below reviews for update – I have tweaked the recipe slightly (admittedly by accident) and it is just awesome and full of flavor 🙂


  • 1 tablespoon vegetable oil
  • 1 cup long-grain white rice (I used Jasmati Rice)
  • 1/3 cup honey
  • 1 8oz. can pineapple chunks in juice
  • coarse salt and ground pepper
  • 1 pork tenderloin (1 lb)
  • 2 medium bells peppers
  • 2 scallions
  • 1 teaspoon fresh ginger
  • 1 lime


Cook rice according to package directions.

Preheat grill to medium and lightly oil grates (I used Pam for grilling)

In a small bowl, whisk honey and 2 tablespoons pineapple juice together and season with salt and pepper.

Cut pork tenderloin and red bell peppers into 1 1/2 inch pieces and thread onto skewers.  I used 4 large metal skewers and removed onto serving dish for dinner.  You can alternatively use individual skewers.  If you use wooden, remember to soak 15 minutes before use so they don’t burn up on grill.

Season with salt and pepper and grill and baste frequently.  

While pork is cooking, coarsely chop pineapple chunks, slice scallions and grate ginger.

Add to rice and stir.

Grill until pork is completely cooked through 10-15 minutes and peppers are beginning to char.

Serve with lime wedges.

REVIEW:  As written this recipe should serve 4.  For my family of 6 I used 2lbs of pork and 1 1/2 cups of rice, but kept everything else the same.  It took the full 15 minutes for my pork to cook, but definitely keep an eye on it as you baste so it doesn’t dry out.  As I mentioned before, definitely feel free to be liberal with your seasonings because although the kids inhaled it, I think adults would have appreciated a bit more kick.  But, it is gorgeous to present and incredibly easy and I would feel good serving it to either family or guests.  Add a side salad and crusty bread to round out the meal and it just screams summer nights to me.


UPDATE:  I have now perfected this! Last time I was at the store I couldn’t remember exactly what I needed so came home with a fresh pineapple instead of canned (as the recipe is written) so I cut up the pineapple and because I had so much I threaded the fresh pineapple on the skewers along with the pork and red peppers and OH MY GOD IT WAS JUST AWESOME!!! I’m not kidding.  I’m never making it the other way again.  The sweet grilled pineapple is such a perfect accompaniment to the pork and red peppers.  Just loved it.



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