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Receta Pork and Pineapple Kebabs with Pineapple Rice
by Nazzareno Casha

Pork and Pineapple Kebabs with Pineapple Rice
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: European
Tiempo para Cocinar: Raciónes: 4

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

  1. 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.
  2. Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
  3. 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.
  4. 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.