Pork and pineapple kebab with garnish

Ingredients:

Kebab:

• 450 g pork tenderloin, cut crosswise into 4 equal pieces
• 1/2 red bell pepper, quartered
• 1/2 green bell pepper, quartered
• 1/2 can (225 g) pineapple chunks (drain syrup)
• 4 wooden skewers (28 cm), soaked in water for 10 minutes to prevent burning.

Marinade:

• 1/3 cup sweet and sour sauce
• 1/4 cup pineapple syrup from canned pineapple
• 2 tablespoons soy sauce
• 1 crushed clove of garlic
• 1 teaspoon peeled and chopped fresh ginger

Fried rice:

• 1 pack (180 g) of cooked fried rice
• 1/2 cup canned pineapple pulp (drained)
• 1 tbsp (15 g) butter
• 2 tbsp of water
• 2 tablespoons soy sauce
• 1/3 cup frozen green peas and carrots (defrosted)
• 1/4 cup frozen corn (defrosted)

Preparation:

1. In a small bowl, combine the marinade ingredients. Place the vegetables and pineapple in a medium bowl. Place the pork in another medium bowl. Divide the marinade evenly between the two bowls and toss the meat. Refrigerate for at least 15 minutes or up to 8 hours.
2. Preheat the oven grill.
   
   Thread the pork, vegetables, and pineapple onto 4 skewers, one at a time. Place the skewers in a grill pan and grill until the meat begins to brown, turning the kebabs halfway through, about 5 minutes per side.
3. Fried rice: Open the fried rice packet and remove the seasonings. In a large heavy skillet, combine the rice and butter and fry over medium heat until golden brown, about 2 minutes.
   
   Gradually add 2 cups of water, soy sauce, and the seasonings from the fried rice packet. Bring to a boil. Cover the pan and reduce the heat to low. Simmer until the rice is tender, about 15 minutes.
   
   Remove the pan from the heat and add the pineapple, green peas, carrots, and corn to the rice mixture. Cover and let sit for 5 minutes. Fluff the rice with a fork and toss it with the pineapple, green peas, carrots, and corn.