with pineapple rice (mine was WAY overcooked and terrible - not the recipe's fault, I'm just awful at cooking rice!)
From Annie's Eats
For the kebabs:
Juice reserved from draining 1 (8 oz.) can pineapple tidbits (for rice)
1/3 cup honey, warmed
1 (1 lb.) pork tenderloin, cut into 1 1/2-inch cubes
Kosher salt and ground black pepper
2 bell peppers (red, orange or yellow), cut into 1 1/2-inch pieces
For the rice:
1 cup long-grain white rice
2 scallions, thinly sliced
1 (8 oz.) can pineapple tidbits, drained
1 tsp. grated fresh ginger
Lime wedges, for serving (optional)
In a medium bowl, combine 2 tablespoons of the reserved pineapple juice and the honey. Mix well. Season the pork cubes with salt and pepper. Add to the bowl with the glaze, toss well to coat, cover and refrigerate for 30 minutes. Meanwhile, heat the grill to medium heat. Lightly oil grates with vegetable oil.
To assemble the kebabs, alternately thread the pork and bell pepper pieces onto skewers. Brush with any of the remaining honey mixture. Grill until the pork is cooked through and peppers begin to char, about 10-15 minutes.
Meanwhile, to make the rice, cook according to package directions. Once cooked, mix in the scallions, pineapple tidbits, and ginger. Season with salt and pepper to taste. Fluff with a fork. Serve the kebabs with rice and lime wedges.
Note - I used red onions for my husband's kabobs, he doesn't care for red peppers. The glaze was excellent!