Teriyaki Pork Kebabs with Baked Brown Asian Rice

For the marinade: In a medium sized bowl whisk to combine soy sauce, brown sugar, finely chopped ginger, garlic and sesame oil. Reserve 1/2 cup of the marinade in a clean container for serving with your cooked kebabs.

Put the cubed meat into a large non-reactive bowl along with the onion and peppers. Drizzle the remaining marinade (not the reserved 1/2 cup) over the cubed meat, onion and peppers. Next time I want to add mushrooms too. Refrigerate and let it marinate at least 30 minutes.

Preheat oven to 350 F.

For the baked rice, spread uncooked rice into the bottom of a 10 1/2 by 7-inch or 2 quart baking dish. Pour in chicken broth, soy sauce, vinegar, honey, salt and garlic powder. Carefully stir and cover with foil. Bake at 350 F for 1 hour and 10 minutes. Remove it from the oven and let it sit for 5 before removing foil and fluffing with fork, then stir in green onions.

Preheat your grill to medium heat.

While rice bakes, thread the meat, onion, peppers and pineapple (in whatever order you choose) onto soaked wood or metal skewers. Put the skewers on the hot grill and grill 20 minutes or until meat is done, turning every few minutes.

Serve skewers over a bed of Asian rice and drizzle reserved marinade over each serving. Delicious!