Thai Pork and Pineapple Kebabs with Toasted Coconut Rice Pilaf

Thai Pork and Pineapple Kebabs with Toasted Coconut Rice Pilaf

I love the combination of pork and pineapple and Thai ingredients are always delicious.  The marinade is quick to put together and I usually have all the ingredients in the pantry or freezer.  I keep ginger, lemongrass and kaffir lime leaves in the freezer so I always have them on hand, and use my microplane grater to grate them and the garlic into the marinade and finely mince the kaffir lime leaves with a knife.  You can use fresh or canned pineapple, and pork tenderloin or thick cut pork chops.  Chicken would also work for this dish.  Allow the pork to marinate for several hours or at least 20 minutes if you are pressed for time.  I served toasted coconut rice pilaf on the side and add frozen peas the last few minutes of cooking for a pop of color.  Click here for recipe….

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