This is a fun and easy dish to pull together. My Pork Kebabs and Pineapple Rice with Macadamia Nuts has a tropical feel and works great at BBQs. Kids love food on a stick so this works as a fun mid-week meal for them too. The dish is easily doubled or tripled. You decide if you want to grill outdoors or use a grill pan to make them indoors.
To get started, whisk up the glaze. In a small bowl, you’ll with the honey, pineapple balsamic vinegar, pineapple juice from the can of pineapple and a pinch of salt and pepper. You’ll be brushing this on the kebabs as they are cooking. You’ll note I use a specialty pineapple balsamic vinegar (YUM) but if you don’t have it, just omit.
I purchased two one-inch thick, boneless pork chops and cut them into large chunks. You could also use pork tenderloin to make this recipe. Chicken would also work (both breast and thigh). I then cut the bell peppers into a similar sized squares. The peppers and pork will be put on skewers (alternating each) and then grilled. Be sure you salt and pepper the kebabs before grilling.
To make my pineapple rice recipe, prepare your rice per the packages instructions. For a fast and easy meal, you can purchase a pouch of basmati rice that you can microwave for 90 seconds. So easy. Add the rice to a bowl, and add the chopped pineapple pieces, green onions, grated ginger, basil, chopped macadamia nuts and a tablespoon of the infused olive oil. Toss everything together. Add a pinch of salt and several grinds of black pepper and toss again. The basil infused olive oil is a really delicious addition and brings this dish together. However, if you don’t have it, plain olive oil will work.
This Hawaiian pineapple rice recipe is so easy and one I use as a side dish all the time. It works great with Roast Chicken with Lemon and Herbs and my Broiled Glazed Salmon too. So be sure to add this to regular rotation as a mid-week option.
To plate the dish, put the pineapple rice on a large platter and top with the cooked pork kebabs. Sprinkle with some flaky salt and a few basil leaves. (optional)
Do you enjoy pineapple? Be sure to try some of my other tropical inspired pineapple dishes.
Pineapple and Mango Chicken Stir Fry
Pork Kebabs and Pineapple Rice with Macadamia Nuts
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Patricia and Paul Basil Infused Olive Oil
- 2 Cups Basmati rice, cooked
- ⅓ Cup Honey
- 1 Tbsp. Patricia and Paul Pineapple White Balsamic Vinegar
- 1 Can (8 ounces) Pineapple chunks in juice, drained and coarsely chopped (juice reserved)
- Kosher salt and fresh ground black pepper to taste
- 2 Pork Chops, boneless and about one inch thick, cut into 1 inch cubes
- 2 Red bell peppers, cut into 1 inch pieces
- 2 Green onion, thinly sliced
- 1 Tbsp. Fresh basil, finely chopped
- 1 Tsp. Fresh ginger, grated
- 1/4 Cup Macadamia nuts, chopped
- Flaky Salt to finish
- Cooking spray
Instructions
- Heat your grill pan or outside grill to medium. Spray your grill pan with cooking spray or lightly oil outdoor grill’s grates.
- In a small bowl, whisk the honey, balsamic vinegar and 2 tablespoons of the pineapple juice; season with salt and pepper.
- Thread the pork cubes and bell peppers onto four skewers; season with salt and pepper. This recipe will make four skewers, two for each person. Grill, brushing the last 2 two minutes with honey-vinegar mixture, until pork is cooked through and peppers begin to brown, 10 to 15 minutes.
- Cook the rice per the instructions on the packaging. Add the pineapple chunks, green onions, ginger, basil, macadamia nuts, and oil to the rice. Season with salt and pepper, and fluff with a fork. Serve kebabs on top of the rice on a large platter. Sprinkle with flaky salt (optional).
