Instructions

For the pork:

1. Begin by preparing the first marinade for the pork. In a gallon-sized plastic bag, add the olive oil, garlic, salt and pepper. Add in the pork cubes then seal the bag. Use your fingers to gently mix everything around so that the pork is well coated with the marinade.
2. Place the bag in the refrigerator for at least one hour (or up to 24 hours).

For the marinade:

1. Next, prepare the second marinade. In a medium bowl, whisk together the soy sauce, sugar, vegetable oil, lime juice, green onions, cilantro, garlic and ginger until well combined.
2. Remove the pork cubes from the plastic bag and add to the bowl. Toss until the pork is evenly coated with the mixture.
3. Cover the bowl with plastic wrap and place in the refrigerator for at least one hour (or up to 8 hours).

For the fruit / veggies:

1. In a large bowl, add the pineapple, peppers and red onion. Add in the olive oil, salt and pepper. Gently toss so that all the fruit/veggies are evenly coated with the oil and seasonings, being careful to keep the onion stacks intact.
2. Light up a grill (charcoal or gas) over medium high heat.
3. To assemble the kebabs, thread a pineapple chunk, onion stack, pork cube, yellow pepper and orange pepper onto a skewer (I would recommend using metal skewers). Repeat this order one or two more times to fill each skewer (leave an inch or two on each side of the skewer empty so you can turn them easier on the grill).
4. Place the kebabs directly on the grill and cook uncovered. Turn the kebabs one-quarter turn every 2 to 3 minutes. Cook until slightly charred and the pork is cooked to your liking (about 10 to 12 minutes total).