Pork Kebabs & Pineapple Rice

This meal was amazing. We ♥d it. I used fresh pineapple and it makes all the difference, for juice I just squeezed the pineapple bits until I had 2 TBS juice, very easy and sooo tasty. I also didn't have scallions on hand, used some minced red onion and added parsley.

From Everyday Food

Choose either metal or wooden skewers (four 12-inch or eight 6-inch) for these kebabs. Soak wooden ones in water for at least 15 minutes before grilling to keep them from burning.

Ingredients
1 tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)

1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
1 red onion, cut into 1 1/2-inch pieces
1 lime, cut into wedges, for serving

1. Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
2. In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
3. Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
4. Combine minced ginger and oil. To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper and fluff with a fork. Serve kebabs with rice and lime wedges.