Informations supplémentaires
30 min.
|
535 kcal
|
easy
|
|
Printable version
1. Cook the rice
If you want to cook the skewers on the BBQ, preheat the BBQ at medium-high. Bring a pot with 1.5 2P | 2 3P cups of water to a boil with the broth cube. Pour in the rice, cover, and cook over low heat for 10-12 minutes.
2. Setup
Drain the pineapple and keep 1-2 tbsp of the juice for the salad. Cut the pepper, onion and pineapple into big pieces. Thinly slice the beans lengthwise. Remove the cilantro leaves from the stems. Cut the pork into cubes.
3. Make the skewers
Thread the pepper, onion, pineapple and pork on the skewers. Put 1/3 of the teriyaki sauce aside. Brush the skewers with the rest of the sauce. Season with salt and pepper.
4. Make the salad
Mix the beans with the cilantro, a drizzle of oil, salt and pepper. Add some pineapple juice to taste.
5. Cook the skewers in a pan or in the BBQ
Heat a drizzle of oil in a pan over medium high heat. Cook the skewers 3-4 minutes on each side. Remove from the pan and brush with the teriyaki sauce that was set aside.
6. Plate your dish
Serve the skewers with the rice and the salad. Bon appétit!
280gPork Tenderloin
4unitWooden Skewers
1unitPepper(s)
0.5unitYellow Onion(s)
199mlPineapple Slices
140gBasmati Rice
1unitChicken Broth Cube(s)
120gGreen Beans
7gCilantro
120mlTeriyaki Sauce
What you need
Pan, Strainer, Tongs, Bowls
535 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
81g
27%
fat
5g
8%
cholesterol
75mg
25%
fiber
5g
20%
protein
38g
saturated
2g
10%
sodium
1159mg
48%
sugar
21g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg