The combination of sweet, "citrusy-sour" and spicy flavors come together to create a really great tasting glaze on the pork. The sweetness of the pineapple is followed by a zing of Serrano pepper and, when combined with a creamy coconut infused rice, all of those distinct flavors create an amazing meal. If you have never tried to make your own kabobs, this is the recipe to try first!
1/2 cup Pineapple Preserves
1 Whole Serrano Pepper, finely minced (use a jalapeno if more intense heat is desired)
1 TB Lime Juice
1/2 cup Orange Juice
1/2 cup Lime Juice
2/3 cup Olive Oil
3 cloves Minced Garlic
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 Fresh Pineapple, peeled, cored and cut into 3-inch chunks
1 large Red Onion, cut into chunks
1 large Green Pepper, cut into large chunks
1-1/2 lbs Lean Pork Tenderloin, cut into 1-inch cubes
2 cups Long Grain Rice
2 cups Canned Coconut Milk
2 cups Water
2 tsp Kosher Salt
1 can Black Beans, drained and rinsed
Lime and Orange Wedges for Garnish
Using a large zip lock bag, combine the orange juice, lime juice, olive oil, garlic, salt and pepper. Add the pork pieces to the mixture and zip bag closed, turning bag over to coat the pork. Refrigerate and allow to marinate 2 - 4 hours.
In a small glass bowl, combine the pineapple preserves, Serrano pepper and 1 tablespoon lime juice. Stir to fully combine and set aside at room temp for about 1 hour until ready to use. (** Prepare the glaze in advance so the flavors have time to blend.)
Combine the rice, coconut milk, water, salt and pepper in a large saucepan. Bring mixture to a boil, cover and reduce heat to low and cook for 15-18 minutes or until liquid is absorbed and the rice is tender. Let rice stand 5 minutes and fluff with a fork, then add the black beans and stir.
Drain the pork and discard the marinade. Thread the pieces of pork onto metal skewers alternating with pieces of pineapple, green pepper and red onion.
Grill the pork kabobs over medium-high heat for 8 - 10 minutes or until no longer pink inside, brushing with the glaze after each turn.
Serve each kabob with a scoop of coconut rice and orange and lime wedges for garnish. Enjoy!!