Recipe by Laura Rege
Start to Finish: 30 minutes (plus 30 minutes for marinating)
1/2 cup rice vinegar
1/4 cup honey
1/4 cup soy sauce
1 1/2 lb. boneless pork tenderloin, cut into bite-size pieces
1/2 pineapple—peeled, cored, and cut into bite-size pieces
5 scallions, cut into bitesize pieces; plus 1 scallion, thinly sliced
3 tbsp. canola oil
2 tsp. toasted sesame seeds
4 cups cooked rice, for serving
1 cup frozen shelled edamame, thawed
1 avocado, cubed
1. Arrange a rack under the broiler; preheat to high. If using bamboo skewers, fill a baking dish with an inch of water and soak eight 8-inch skewers in the water for at least 5 minutes. Line a large rimmed baking sheet with foil.
2. In a large bowl, whisk the vinegar, honey, and soy sauce. Pour half the sauce into a small bowl and set aside. Add the pork to the large bowl. Let marinate for 30 minutes.
3. Thread the pork, pineapple, and scallion pieces onto the skewers. Arrange the skewers on the baking sheet; season all over with salt and pepper. Drizzle with the oil. Broil until the pork and pineapple start to brown in places, about 4 minutes.
4. Turn the skewers over and broil until the pork is cooked through, about 4 minutes. Transfer the skewers to a plate. Pour any juices from the baking sheet into the small bowl of reserved sauce. Stir the sesame seeds and sliced scallions into the sauce.
5. Divide the rice among bowls. Top with the pork, pineapple, and scallions (either on or off the skewers) and the edamame and avocado. Drizzle each bowl with some of the sauce.