Pacific Kebabs with Pineapple Rice

Pacific Kebabs

This recipe was super easy and we all enjoyed it.

Adapted from


  • 1 tablespoon coconut oil
  • 1 cup long-grain white rice
  • 1/3 cup honey (or maple syrup if stage 1)
  • 1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
  • Coarse salt and ground pepper
  • 1 pork tenderloin or steak (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. Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
  2. In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
  3. Alternately thread pork (or steak) and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
  4. To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice.


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