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Ingredients

• 1 tablespoon vegetable oil, plus more for grates
• 1 cup long-grain white rice
• 1/3 cup honey
• 1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
• Coarse salt and ground pepper
• 1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
• 2 medium red bell peppers, cut into 1 1/2-inch pieces
• 2 scallions, thinly sliced
• 1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
• 1 lime, cut into wedges, for serving

Description

Tropical Hawaii Inspired Our Grilled Pineapple-glazed Pork And Bell-pepper Skewers. One Can Of Pineapple Is Used Two Ways In This Recipe. Some Of The Juice Pairs With Honey To Glaze The Pork Tenderloin, And The Chopped Chunks Are Stirred Into White Ri

Martha Stewart