Ingredients
1 cup water
1/2 cup lite soy sauce
2 teaspoons sesame seed oil
1/4 cup brown sugar
1/8 teaspoon ground ginger
2 cloves garlic, minced
1 1/2 lb pork loin
1 pineapple
1 red bell pepper
1 green bell pepper
1/2 red onion
8-10 skewers
Instructions
1 For the marinade, in a medium bowl whisk together the water, soy sauce, sesame seed oil, brown sugar, ginger, and garlic. Set aside.
2 Cut the pork into about 1/2 to 1-inch size cubes. Place in the marinade and cover. (Alternatively, you can pour the marinade and pork in a large gallon-size baggie and seal.) Place in the refrigerator overnight or up to 48 hours.
3 Cut the top and bottom off the pineapple. Cut the outer layer of the pineapple off. Slice in half and remove the core. Chop into 1/2 inch cubes. Wash and chop the remaining veggies (belle peppers and onion) into 1/2 inch slices.
4 Remove the marinade and pork from the fridge. Assemble the pineapple, pork and veggies on the skewers, one at a time. It doesn’t matter in which order you put them on, any order will work. Spoon a little bit of the marinade over each of the kebabs. Discard the remaining marinade.
5 Turn the grill on to low-medium heat. Place the kebabs on the grill and allow to cook for about 5-10 minutes. Turn over and cook an additional 5-10 minutes, or until the pork is cooked all the way through and the pineapple has just begun to caramelize. Remove from the heat and serve immediately.