Pacific Pork Kebabs With Pineapple Rice

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Martha Stewart


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1 tablespoon vegetable oil, plus more for grates

1 cup long-grain white rice

1/3 cup honey

1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)

Coarse salt and ground pepper

1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes

2 medium red bell peppers, cut into 1 1/2-inch pieces

2 scallions, thinly sliced

1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)

1 lime, cut into wedges, for serving

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