Pork kebabs with red peppers and pineapple rice
4 servings
43 minutes
Pork skewers with red peppers and pineapple rice are a vibrant, aromatic dish of Pan-Asian cuisine that harmoniously combines sweet, spicy, and salty notes. The juiciness of the pork is highlighted by a honey marinade, while caramelized pieces of red pepper add a slight spiciness to the dish. Pineapple rice complements the skewers with an exotic flavor, adding freshness and a hint of acidity. This recipe recalls the culinary traditions of East Asia, where fruity notes are often used in meat dishes. An ideal option for summer barbecues or festive dinners, it offers gastronomic pleasure and surprises with its unusual combination of ingredients.
1
Preheat the grill or barbecue.
2
Meanwhile, boil the rice in boiling water until cooked. Drain.
- Long-grain rice: 1 glass
3
In a bowl, mix honey, 2 tablespoons of pineapple juice, and season lightly with salt and pepper.
- Honey: 3 tablespoons
- Canned pineapple chunks: 250 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Cut the meat and peppers into small pieces and alternate them on skewers. Season with salt and pepper and place on the grill. Grill until cooked, about 10-15 minutes, brushing with honey syrup.
- Pork tenderloin: 500 g
- Red sweet pepper: 2 pieces
5
Meanwhile, add pineapple pieces, finely chopped green onion, ginger, and vegetable oil to the cooked rice. Mix well. Add salt and pepper.
- Canned pineapple chunks: 250 g
- Spring onion with bulb: 2 pieces
- Grated ginger: 1 teaspoon
- Vegetable oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
6
Serve the skewers with pineapple rice.
