Ingredients
cooking spray
large zip-top bag
3/4 pound fresh pineapple chunks (drained)
1/4 cup teriyaki sauce
1 tablespoon roasted garlic
1/4 teaspoon seasoned pepper
1 pound pork for stew
4 (12-inch) bamboo skewers
aluminum foil (optional)
1 1/2 cups water
2 cups instant rice

Steps
1. Coat grill with cooking spray, then preheat.
2. Combine in zip-top bag: pineapple, teriyaki sauce, garlic and seasoned pepper. Add pork; seal tightly and toss to coat. Set aside 10 minutes to marinate. Wash hands.
3. Thread pork and pineapple alternating onto skewers. Begin and end each with pork. Wash hands. Discard marinade.
4. Place kabobs on grill. Cover with lid or foil and grill 10-12 minutes, or until internal temperature reaches 140°F. Turn 1/4 turn every two minutes, to cook evenly. Grilling times will vary depending on the thickness of the pork.
5. Place water in medium saucepan. Cover and bring to a boil on high heat for rice.
6. Stir rice into boiling water. Remove from heat and let stand 5 minutes, or until water is absorbed. Remove skewers and serve over rice. 

Ingredients
1 (16-ounce) bag baby carrots
1 tablespoon butter
2 tablespoons maple syrup
1 teaspoon ground ginger
1/2 teaspoon seasoned salt

Steps
1. Place all ingredients in microwave-safe bowl.
2. Cover and microwave on high 5 minutes.
3. Remove from microwave and stir. Microwave for additional 5 minutes. Serve.