hawaii on a plate | hawaiian kabobs — Alexandra Hedin | Family Friendly Recipes & Cocktails

I have found that if I put food on a kabob my kids will eat it. So when I find flavors that I love, I put them on a stick so we don't have to argue about how many bites we have to eat before I lose my mind.

These Hawaiian Kabobs with pineapple and bell pepper and a delicious teriyaki sauce on top are the perfect "trip on a plate" dinner. Make a mai tai, grab fake leis for the kids and do a little hula. At my house, we'd also have to screen Forgetting Sarah Marshall after the kids were in bed. That part's optional, but HIGHLY recommended.

HAWAIIAN KABOB

serves 4

STEP 1

Preheat oven to 425 degrees. Mix together soy, lime juice and zest, sesame oil, and pineapple juice from the can.

STEP 2

Combine cubes of pork with half of the pineapple sauce. Let rest.

STEP 3

In a sauce pan, combine 3 cups water with rice. Bring to a boil then reduce heat and cover until cooked – about 20 minutes.

STEP 4

Thread pork, bell pepper, pineapple, jalapeno rings, and onion on a skewer. Place skewers on a lined baking sheet. Bake 10 minutes until pork is cooked through.

STEP 5

Whisk cornstarch into remaining pineapple sauce and heat in microwave for three minutes at one minute intervals whisking between each minute.

STEP 6

Serve skewers over rice and pour the thickened pineapple sauce on the skewers.

1.5 lb boneless pork chops, cubed

1 can pineapple chunks

1 jalapeno, sliced

1 red bell pepper, sliced

1 onion, sliced

2 tbs soy sauce

1 lime zested & juiced

2 tbs sesame oil