1/2 Photos of Pork Skewers With Pineapple-Scallion Rice
Every Day with Rachael Ray. This recipe can also be done in the oven - just bake at 350 for about 20 minutes. The recipe does not tell you to discard the marinade, but you should after you thread the skewers.
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- 1 (20 ounce) can pineapple chunks in juice, drained and juice reserved
- 1 garlic clove, smashed
- 2 tablespoons soy sauce
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons vegetable oil
- salt and pepper
- 1 1/4 lbs pork loin, cut into 1-inch cubes
- 4 scallions, cut into 1-inch pieces
- 1 1/2 cups long-grain white rice
- 1In a resealable plastic bag, combine the pineapple juice, garlic, soy sauce, ginger and oil; season with salt and pepper.
- 2Add the pork and scallions and let marinate at room temperature for 30 minutes.
- 3Preheat an outdoor grill or grill pan to medium-high. In a medium saucepan, bring 1 3/4 cups salted water to a boil. Add the rice, cover and cook over low heat for 18 minutes.
- 4Meanwhile, thread the marinated pork and two-thirds of the pineapple chunks onto four 10-inch skewers and the marinated scallions onto one 10-inch skewer.
- 5Grill the kebabs, turning occasionally, until golden and cooked through, 10 to 12 minutes.
- 6Coarsely chop the remaining pineapple chunks and stir into the cooked rice. Remove the grilled scallions from the skewer and stir into the rice.
- 7Serve the pork kebabs with the pineapple-scallion rice.
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Nutritional Facts for Pork Skewers With Pineapple-Scallion Rice
Serving Size: 1 (387 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 711.2
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 7.9 g
- Cholesterol 85.0 mg
- Sodium 570.0 mg
- Total Carbohydrate 80.1 g
- Dietary Fiber 2.5 g
- Sugars 21.1 g
- Protein 35.0 g