Teriyaki Pork and Pineapple Kebabs

I can’t believe it’s almost half way through September. This month has been a whirlwind. I took a little time off from work around Labor Day and decided to unplug from things a little bit. It was a nice break and much-needed. I hadn’t planned this much time since my last post, but sometimes life happens.

Work has been really busy and my husband took a new position at his job, so things have been a little crazy…and then throw in coaching cheerleading and Rodan+Fields, it got even more crazy! I’m working on catching back up and through my list of recipes that I need to get posted.

I mentioned these kebabs in my homemade teriyaki sauce and they were so delicious. I mean you can’t go wrong with grilled pineapple and dinner in less than 15 minutes!

Teriyaki Pork & Pineapple Kebabs | Join Us, Pull up a Chair

1 lb boneless pork chops, cut into bite sized pieces
1 small red onion, cut into 1 inch pieces
3/4 lb peeled fresh pineapple, cut into 1 inch pieces
3/4 cup teriyaki sauce

Using wooden or metal skewers, thread the pork, onion and pineapple cubes alternating until each skewer is full. Brush the kebabs with teriyaki sauce and place in a preheated grill. Grill for 12 to 15 minutes, turning the kebabs throughout the cooking process until the pork is fully cooked. Brush more teriyaki sauce over the cooked kebabs and serve with a side of brown rice or quinoa and a vegetable.

Source: Everyday with Rachel Ray magazine, June 2015

Shrimp and Pineapple Fried Rice

We love ordering shrimp fried rice when we order take out from our favorite Chinese restaurant. I wanted to make it healthier since I know how salty and bad for you fried rice can be. This was a fairly quick and easy recipe and would be good for a weeknight when you’re pulled every which way.

2 eggs
1 small onion, chopped
1 tsp canola oil
3 garlic cloves, minced
3 cups cooked instant brown rice
1 can (20 oz) unsweetened pineapple chunks, drained
1 lb cooked medium shrimp, peeled and deveined
1 cup edamame, thawed
3 green onions, sliced
3 Tbsp reduced-sodium soy sauce
1 Tbsp hoisin sauce
1 tsp sugar
1 tsp sesame oil
1/4 tsp ground black pepper

In a small bowl, whisk the eggs. Heat a nonstick skillet coated with cooking spray over medium heat. Add eggs; cook and stir until set. Remove from skillet and keep warm in a small bowl.

In the same skillet, saute onion in the oil until tender. Add garlic and cook for an additional minute. Stir in the rice, pineapple, shrimp, edamame, and green onions. Heat throughly.

In a small bowl, combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper. Stir into the rice mixture and add eggs.

Recipe adapted from Taste of Home Healthy Cooking Magazine