Pork Kabobs with Pineapple

Ingredients

• 2 pound spork tenderloincut into 1 inch piece s
• 1 1/2 cup spineapple chunks(roughly 1 inch piece s)
• 2 small or 1 large red bell peppercored, seeded and cut into 1 inch squares
• 2 cup spineapple juice
• 1 tablespoon hot sauce
• 1/4 cup honey
• 2 tablespoon solive oil
• kosher salt
• 2 cup srice
• 2 tablespoon sbutter
• 1 cup pineapple, finely diced
• 1/2 cup cilantro, finely diced
• the juice from 1 lime
• kosher salt
• 1 teaspoon hot sauce

Instructions

1. For the kabobs:
2. In a large bowl or resealable bag, mix together the pineapple juice, olive oil, hot sauce and honey until thoroughly combined. Set aside 2 tablespoons of the marinade.
3. Place the pork cubes in the marinade let the pork marinate for at least 30 minutes, up to 2 hours.
4. Preheat the grill to medium high.
5. Remove the pork from the marinade. Thread the pork onto skewers alternating with the pineapple and red bell peppers. Season with salt to taste.
6. Grill the kabobs for 3 4 minutes on each side, basting with reserved marinade, until lightly charred and pork is cooked through.
7. For the pineapple cilantro rice:
8. Cook the rice according to the package directions. When the rice is finished cooking, remove from heat and stir in butter and 1 teaspoon of salt.
9. Stir in the pineapple, cilantro, lime juice and hot sauce. Taste and add more salt if needed. Serve with the pork kebabs.