Pacific Pork Kebabs with Pineapple Rice

Kebabs:
Juice reserved from draining 1 (8 oz.) can pineapple tidbits (for rice)
1/3 c. honey, warmed
1 (1 lb.) pork tenderloin, cut into 1 1/2-inch cubes
Kosher salt and ground black pepper
2 bell peppers (red, orange or yellow), cut into 1 1/2-inch pieces

Rice:
1 c. long-grain white rice
2 scallions, thinly sliced
1 (8 oz.) can pineapple tidbits, drained (reserve juice)
1 tsp. grated fresh ginger

Lime wedges, for serving (optional)

In a medium bowl, combine 2 tbsp. reserved pineapple juice and honey. Mix well. Season pork cubes with salt and pepper. Add to bowl with glaze, toss well to coat, cover, and refrigerate for 30 minutes. Meanwhile, heat grill to medium heat. Lightly oil grates with vegetable oil.

To assemble kebabs, alternately thread pork and bell pepper pieces onto skewers. Brush with any remaining honey mixture. Grill until pork is cooked through and peppers begin to char, about 10 to 15 minutes.

Meanwhile, to make rice, cook according to package directions. Once cooked, mix in scallions, pineapple tidbits, and ginger. Season with salt and pepper to taste. Fluff with a fork. Serve kebabs with rice and lime wedges.