Big Pinapple Pork Skewers


1 1/2 lbs pork tenderloin, cubed
1/4 fresh pineapple, cut into wedges with skin on
1 cup bamboo infused or basmati rice
1 1/4 cup water
2 tbsp. sea salt
8 metal BBQ skewers
Mint leaves for garnish
1 cup Vic Cherikoff DownUnder
BBQ Bash + extra to serve on the side

Method
1. Marinate pork cubes in 1/2 of the Vic Cherikoff DownUnder BBQ Bash Sauce for 1-2 hours.
2. In a medium hot pan, sear pork cubes on outside for five minutes.
3. Cook rice in a pot with tight fitting lid. Bring water to boil, add rice, reduce to simmer and cover for 15 minutes. Turn off and let heat slowly evaporate remaining water, if any, in pan. Or, use a rice cooker and follow the equipment instructions.
4. Allow pork to cool. Skewer alternately with the pineapple wedges. Lay on sheet tray and brush liberally with the remaining sauce. Grill on hot grill for 4-5 minutes further.
5. Serve the rice scooped onto warmed plates. Criss cross the skewers like swords, garnish with mint sprig and add Vic Cherikoff DownUnder BBQ Bash as desired!

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