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

1. If using wooden skewers, soak them in water for 15 to 20 minutes.
2. Alternately thread each skewer with pork chunks, 2 red pepper pieces, 1 green pepper piece, and 2 pineapple wedges.
3. 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.
4. Preheat the grill to medium-high heat.
5. 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.