Glazed Pork and Pineapple Kebabs
Recipe GLPR70059af75ba8da
Succulent pork tenderloin chunks alternated with fresh pineapple, red onion, and cherry tomatoes on skewers, then grilled and brushed with a sweet honey glaze. Served alongside fluffy cilantro-infused white rice for a balanced, vibrant main course.
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Ingredients
1 1/4 pounds pork tenderloin, cut into 1-inch cubes
1/2 pineapple, cut into 1-inch chunks
1 red onion, cut into 1/2-inch-thick wedges
1 cup grape tomatoes
1/4 cup honey
Kosher salt to taste
Black pepper to taste
1 cup long-grain white rice
1 cup fresh cilantro, chopped
Directions
Prepare the rice: Rinse 1 cup of long-grain white rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of kosher salt. Reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, prepare the kebab ingredients: Pat the 1 1/4 pounds of pork tenderloin dry and cut into 1-inch cubes. Cut the 1/2 pineapple into 1-inch chunks. Cut the red onion into 1/2-inch-thick wedges. Measure out 1 cup of grape tomatoes.
Season the pork cubes generously with kosher salt and black pepper on all sides.
Thread the pork, pineapple, red onion wedges, and grape tomatoes onto metal skewers, alternating ingredients. Aim to distribute 4-5 pork chunks per skewer. You should have enough for 8 kebabs.
Preheat your grill to medium-high heat (about 400°F) or heat a grill pan over medium-high heat on the stovetop.
Place the kebabs on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking. The pork should reach an internal temperature of 145°F (measured at the thickest part of the pork chunks) for safe consumption.
During the last 2 minutes of cooking, brush the kebabs on all sides with the 1/4 cup of honey, turning to coat evenly. The honey will caramelize and create a light glaze.
Remove the kebabs from the grill and let rest for 2 minutes.
Fluff the cooked rice with a fork and stir in the 1 cup of chopped fresh cilantro until well combined.
Divide the cilantro rice among 8 plates and top each with one glazed pork and pineapple kebab. Serve immediately.
