Name: Pineapple Pork Skewers with Bell Pepper-Tomato Salad & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1 small bunch cilantro; 3 limes; 3 orange bell peppers; 1 ½ small pineapples; 6 pork chops, boneless; 2 shallots; 3 tomatoes; black pepper; chili powder; cumin, ground; extra virgin olive oil; honey; salt

Pineapple Pork Skewers with Bell Pepper-Tomato Salad & RicePineapple Pork Skewers with Bell Pepper-Tomato Salad & Rice — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1 small bunch cilantro

3 limes

3 orange bell peppers

1 ½ small pineapples

6 pork chops, boneless

2 shallots

3 tomatoes

black pepper

chili powder

cumin, ground

extra virgin olive oil

honey

salt

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, cut off skin from each pineapple; quarter, core, and large dice the flesh. Place in a large bowl.

Pat the pork dry with paper towels and cut into 1-inch cubes. Add to the bowl with the pineapple along with oil and spices; stir to coat.

Thread pineapple and pork onto skewers, alternating ingredients; place on a plate. Alternatively, you can cook the pork and pineapple pieces directly on the grill pan without using skewers.

Preheat a grill pan or regular skillet over medium-high heat.

Once the pan is hot, working in batches, add the skewers and grill, turning occasionally, until pineapple is golden brown and pork is cooked through, about 10 minutes. Remove to a clean plate.

Meanwhile, using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves. Place in a medium bowl.

Juice half of the limes into the bowl with the cilantro. (Cut remaining limes into wedges and set aside for serving.)

Peel and mince shallots. Add to the bowl along with oil, honey, and spices. Stir to combine the dressing.

Trim, seed, and small dice bell peppers. Add to the bowl with the dressing.

Small dice tomatoes. Add to the bowl and stir to combine the salad.

Divide rice, salad, and skewers between plates. Serve with lime wedges on the side. Enjoy!

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