Pacific Pork Kebabs with Pineapple Rice

1 lb. pork tenderloin, cut into cubes

2 medium red bell peppers, cut into pieces

2/3 c. honey

4 T. pineapple juice, reserved from canned pineapple for rice

1/2 t. crushed red pepper

1 t. minced garlic

coarse salt

freshly ground pepper

1 lime, cut into 4 wedges

Heat grill to medium; lightly oil grates. Alternate pork and peppers onto skewers. Mix remaining ingredients in a bowl. Grill skewers, brushing occasionally with honey mixture until pork is done and peppers start to char. Serve with pineapple rice.

Pineapple Rice

1 c. white rice

1 T. olive oil

1 can pineapple chunks, drained and coarsely chopped (reserve juice)

2 scallions, thinly sliced

1 t. grated fresh ginger

coarse salt and pepper

Cook rice according to directions. Gently stir in remaining ingredients. Serve with skewers and lime wedges.