Sweet and Sour Pork Kabobs with Fried Rice

Ingredients

• 1 tablespoon butter 
• 0.5 cup pineapple canned crushed drained
• 0.3 cup cut corn kernels frozen thawed
• 1 teaspoon ginger fresh minced peeled
• 1  garlic clove minced
• 0.5  bell pepper green cut into quarters
• 0.3 cup sauce sweet sour
• 6.3 ounces fried rice 
• 0.3 cup peas-carrots mix shopping list frozen thawed
• 8 ounce pineapple chunks drained canned
• 0.3 cup pineapple juice from pineapple canned
• 1 pound pork tenderloin 
• 0.5  bell pepper red cut into quarters
• 2 tablespoons soya sauce 
• 2 cups water 
• 40 inch wooden skewers for 10 minutes to keep from burning
• 40 inch wooden skewers for 10 minutes to keep from burning

Equipment

• bowl
• frying pan
• broiler
• skewers

Directions

1. In a small bowl, mix first 5 ingredients together to make a marinade. Set marinade aside. In a medium bowl, place vegetables and pineapple.
2. 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.
5. 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.
6. Open fried rice package and reserve seasonings.
7. 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.
8. 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.