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Ingredientes
- 1 can (8 ounces) pineapple chunks in juice (divided), drain juice and reserve 1/2 cup
- 3 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 2 teaspoons fresh grated ginger (divided)
- Coarse salt and ground pepper
- 2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 1 medium red bell pepper, cut into 1 1/2-inch pieces
- 1 medium green bell pepper, cut into 1 1/2-inch pieces
- 1 medium red onion cut into wedges
- 1 cup long-grain white rice
- 2 scallions, thinly sliced
- 3 tablespoons chopped cilantro (optional)
- 1 lime, cut into wedges, for serving (optional)
Direcciones
- n a small bowl, whisk 1/2 cup pineapple juice, soy sauce, brown sugar, and 1 teaspoon ginger, pour over pork and marinade for at least 30 minutes.
- Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
- Alternately thread pork and bell peppers, red onion and pineapples onto skewers; (reserve 1/4 cup of pineapple for rice). season with salt and pepper. Grill, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
- To rice, add 1/4 cup chopped pineapple, scallions, 1 teaspoon ginger and cilantro. Season with salt and pepper, and fluff with a fork. Serve kebabs over rice and garnish with lime wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 502 | |
| Calories from Fat 47 | 9% |
| Total Fat 5.25g | 7% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 140mg | 47% |
| Sodium 801mg | 33% |
| Potassium 1182mg | 34% |
| Total Carbs 61.24g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 17.92g | 12% |
| Protein 50.38g | 81% |
