Grilled Pork Kebabs

Last week we had a string of warm days, which melted the last bank of snow on our deck. I could finally use our grill without having to stand on a mound of snow while cooking. I came across this recipe and thought it sounded like a good kick-off-to-grilling-season-type of meal. I made a few changes to the original recipe because it seemed bland to me.

Grilled Pork Kebabs


¼ C. pineapple juice

1/3 C. honey

½ tsp. ground ginger

½ tsp. red pepper flakes

1-1lb. pork tenderloin cut into 1 ½ inch pieces

Red peppers, red onions (or vegetables of your choice) cut into 1 1/2 inch pieces

Salt & pepper

Mix marinade in a microwave-safe bowl. Microwave on high for 1 minute. Season meat with salt and pepper.  Place meat in a plastic zip-top bag and pour marinade over it. Refrigerate for 30-60 minutes.

Skewer meat and vegetables, alternating. Grill until meat is done, about 10-15 min.

Recipe adapted from Annie’s Eats and Martha Stewart Everyday magazine

I served these kebabs with a version of coconut rice that we have been making for years, replacing the kidney beans we usually add with pineapple tidbits. This was a slight variation of the rice both Annie and Martha served with their kebabs.

Coconut Rice


1 C. long grain rice

1 C. light coconut milk

1 C. water

½ tsp. ground ginger

Salt & pepper

2 scallions, thinly sliced

1 tsp. olive oil

In a medium saucepan, heat oil over medium heat. Add rice and toast lightly for about 2 minutes. Add water, coconut milk, ginger and salt and pepper. Bring to a boil, cover and cook on low heat for 20 minutes. Turn heat off and let rice sit for 5 minutes.
Fluff with a fork, check seasoning and stir in scallions.

Optional: add 8 oz. pineapple tidbits or 1 can drained kidney beans.

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