Sweet and Sour Pork Kabobs with Fried Rice

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 25 min
  • Yield: 4 servings
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1/3 cup sweet and sour sauce

1/4 cup pineapple juice from canned pineapple

2 tablespoons soy sauce

1 garlic clove, minced

1 teaspoon fresh ginger, peeled and minced

1/2 green bell pepper, cut into quarters

1/2 red bell pepper, cut into quarters

1/2 (8-ounce) can pineapple chunks, drained

1 pound pork tenderloin, cut crosswise into 4 equal pieces

4 (10-inch) wooden skewers, soaked in water for 10 minutes to keep from burning

Fried Rice:

1 package (6.25 ounces) fried rice

1 tablespoon butter

2 cups water

1/2 cup canned crushed pineapple, drained

2 tablespoons soy sauce

1/3 cup frozen peas and carrots, thawed

1/4 cup frozen cut corn kernels, thawed


  1. Kabobs:
  2. In a small bowl, mix first 5 ingredients together to make a marinade. Set marinade aside. In a medium bowl, place vegetables and pineapple. Place pork in a different medium bowl. Distribute marinade evenly between the 2 bowls and toss pork to coat. Refrigerate at least 15 minutes, or up to 8 hours.
  3. Preheat the broiler.
  4. Thread the pork, vegetables, and pineapple alternately on 4 skewers. Place skewers in a broiling pan and broil until pork is cooked through and beginning to brown, turning skewers halfway through cooking, about 5 minutes per side.
  5. Fried Rice:
  6. Open fried rice package and reserve seasonings. Combine rice and butter in a heavy large skillet and saute over medium heat until rice is golden brown, about 2 minutes. Gradually add 2 cups water, soy sauce, and seasonings from fried rice package. Bring to a boil. Cover skillet and reduce heat to low. Simmer until rice is tender, about 15 minutes. Remove skillet from heat and sprinkle pineapple, peas, carrots, and corn over rice mixture. Cover and let stand for 5 minutes. Fluff rice with a fork and mix in pineapple, peas, carrots, and corn.