Ingredients

Makes 8 servings

8 wooden or metal skewers
2 pounds pork loin, cut into 1-inch chunks
2 large red bell peppers, cored, cleaned, and cut into 8 pieces each
1 large green bell pepper, cored, cleaned, and cut into 8 pieces
1/2 fresh pineapple, cut into 4 slices then into 1/4-inch wedges
1/2 cup honey
1/2 cup lime juice
2 teaspoons grated lime peel
3 garlic cloves, minced
1/4 cup yellow mustard
1 teaspoon salt
3/4 teaspoon black pepper

Directions

If using wooden skewers, soak them in water for 15 to 20 minutes.

Alternately thread each skewer with pork chunks, 2 red pepper pieces, 1 green pepper piece, and 2 pineapple wedges.

In a 9" x 13" baking dish, combine the honey, lime juice, grated lime peel, garlic, yellow mustard, salt, and black pepper; mix well. Place the kebabs in the baking dish and rotate them to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

Preheat the grill to medium-high heat.

Baste the kebabs with the marinade; discard excess marinade. Grill kebabs for 7 to 9 minutes, or until the pork is no longer pink, turning frequently to cook on all sides.

Tips for Grilling Pork

Add unique flavor combinations with low-fat, low-sodium spice rubs, herbs or marinades.

For pork chops, burgers, whole pork tenderloin and kebabs, use direct heat. For pork roasts and ribs, use indirect heat.

If using thick or sweet sauces, baste only 5 to 10 minutes before the chops are done. This prevents burning sugar-based sauces.

Cook pork to medium doneness or to an internal temperature of 160°F.