Pork Kebabs and Pineapple Rice with Macadamia Nuts

What you will need:

1 Tbsp. Patricia and Paul Basil Infused Olive Oil

2 Cups Basmati rice, cooked

⅓ Cup honey

1 Tbsp. Patricia and Paul Pineapple White Balsamic Vinegar

1 Can (8 ounces) Pineapple chunks in juice, drained and coarsely chopped (juice reserved)

Kosher salt and fresh ground black pepper to taste

2 Pork Chops, boneless and about one inch thick, cut into 1-inch cubes

2 Red bell peppers, cut into 1-inch pieces

2 Green onion, thinly sliced

1 Tbsp. Fresh basil, finely chopped

1 Tsp. Fresh ginger, grated

1/4 Cup Macadamia nuts, chopped

Flaky Salt to finish

Cooking spray

DIRECTIONS

1) Heat your grill pan or outside grill to medium. Spray your grill pan with cooking spray or lightly oil outdoor grill’s grates.

2) In a small bowl, whisk the honey, balsamic vinegar and 2 tablespoons of pineapple juice; season with salt and pepper.

3) Thread the pork cubes and bell peppers onto four skewers; season with salt and pepper. This recipe will make four skewers, two for each person. Grill, brushing the last 2 two minutes with honey-vinegar mixture, until pork is fully cooked, and peppers begin to brown, 10 to 15 minutes.

4) Cook the rice per the instructions on the packaging. Add the pineapple chunks, green onions, ginger, basil, macadamia nuts, and oil to the rice. Season with salt and pepper, and fluff with a fork. Serve kebabs on top of the rice on a large platter. Sprinkle with flaky salt (optional).

Recipe by @mycuratedtastes