Pineapple Pork Skewers with Bell Pepper-Tomato Salad & Rice

Directions

1. Rinse the basmati rice under cold water using a strainer, then drain and transfer to a small saucepan; add water and bring to a boil over high heat.
2. Once boiling, stir once, cover, and lower the heat to a simmer; cook until the liquid is absorbed, about 15–18 minutes, then keep covered off the heat for 5 minutes.
3. While the rice cooks, wash and dry all produce, and set the cilantro aside for chopping.
4. Peel and dice the pineapple into small pieces after trimming the skin and core; place the pieces in a medium bowl.
5. Cut the pork into 1-inch cubes and toss with oil, chili powder, cumin, and black pepper to coat well.
6. Preheat a grill pan or skillet over medium-high heat.
7. Thread pineapple chunks and pork alternately onto skewers, or place the pork and pineapple directly on the pan if you’re not using skewers.
8. Cook the skewers, turning occasionally, until the pork is cooked through and the pineapple is caramelized, about 10 minutes, then transfer to a clean plate.
9. Shave the cilantro leaves from the stems, mince and place in a small bowl; squeeze half a lime into the bowl and add the juice from the remaining lime later for serving.
10. To make the dressing, peel and mince the shallot, then whisk in oil, honey, a pinch of chili powder, and a touch of salt; combine with the diced bell pepper, and chopped tomato to form the salad.
11. Add the diced tomato to the dressing, mix well, and fold in the pepper pieces to finish the salad.
12. Divide the rice, salad, and skewers among plates and serve with lime wedges on the side.