Pork tenderloin kebabs and baked rice with pineapple

Ingredients:

Pork

• 1 tbsp. pineapple juice
• 1/4 cup soy sauce
• 1/4 cup firmly packed brown sugar
• 2 tablespoons grated fresh ginger
• 2 tablespoons of vegetable oil
• 1 tbsp Korean gochujang paste
• 1 clove of garlic, grated
• 700 g pork tenderloin, cut into 2.5 cm cubes.

Baked rice with pineapple

• 1 cup jasmine rice, rinsed
• 4 pineapple rings, cut into pieces
• 0.5 cup coconut milk
• 2 tablespoons unsalted butter
• 1 teaspoon coarse salt
• 1/4 cup toasted almond needles
• 2 green onions, finely chopped
• Special equipment: metal or wooden skewers

Preparation:

1. In a medium bowl, combine pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang, and garlic.
2. Transfer to a large zip-lock plastic bag and add the pork, massaging the bag to coat the entire meat. Seal the bag and refrigerate for 1.5 hours.
3. After 1.5 hours, remove the bag of meat from the refrigerator and let it sit at room temperature for 30 minutes. If using wooden skewers, soak them in water for 30 minutes.
4. Preheat a grill or grill pan over medium-high heat.
5. Remove the pork from the marinade and discard the marinade. Thread 5-6 cubes of meat onto each skewer.
6. Sprinkle with a pinch of salt and a few turns of the black pepper grinder on all sides. Cook, turning, until cooked through, 2-3 minutes per side. Cover with foil until ready to serve. Serve with baked rice and pineapple.
7. Baked rice with pineapple: Preheat oven to 175°C.
   
   Place the rice and pineapple in an 8x8 inch baking dish. In a medium saucepan, combine the coconut milk, butter, salt, a pinch of black pepper, and 1 cup of water. Cook over high heat until the butter melts and the mixture begins to simmer. Add the rice and immediately cover tightly with foil. Bake until the rice is tender and the water is absorbed, 35-40 minutes. Stir in the almonds and green onions, fluff with a fork, and serve warm.