Ingredients
2lbpork tenderloin
1 ½cupspineapple chunks
1largered bell peppercored
2cupspineapple juice
1tbsphot sauce
¼cuphoney
2tbspolive oil
kosher salt
2cupsrice
2tbspbutter
1cuppineapplefinely diced
½cupcilantrofinely diced
1limejuiced
kosher salt
1tsphot sauce
Preparation
In a large bowl or resealable bag, mix together the pineapple juice, olive oil, hot sauce, and honey until thoroughly combined. Set aside 2 tablespoons of the marinade.
Place the pork cubes in the marinade and let the pork marinate for at least 30 minutes, up to 2 hours.
Preheat the grill to medium-high.
Remove the pork from the marinade. Thread the pork onto skewers alternating with the pineapple and red bell peppers. Season with salt to taste.
Grill the kabobs for 3 to 4 minutes on each side, basting with reserved marinade until lightly charred and pork is cooked through.
Cook the rice according to the package directions. When the rice is finished cooking, remove from heat and stir in butter and 1 teaspoon of salt.
Stir in the pineapple, cilantro, lime juice and hot sauce. Taste and add more salt if needed. Serve with the pork kebabs.
