In the Winter, it's nice — every once in a while — to step away from the stews, soups, and roasts and consume a refreshing, tropical meal. Fresh flavors like pineapple and ginger brighten up the cold weather blues, while enticing your taste buds. This honeyed pork recipe is like a delightful escape to an exotic locale. Served over a bed of pineapple rice, it's delicious and filling. Check out the recipe when you read more

Pork Kebabs with Pineapple Rice
From Everyday Food magazine

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
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

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

Serves 4-6.

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