Pork and Pineapple Kebabs (Cooking Light)

• 34 lb pork tenderloin
• 1 12 tablespoons brown sugar
• 1 12 tablespoons low sodium soy sauce
• 1 tablespoon orange juice
• 1 tablespoon grated fresh onion
• 2 teaspoons lemon juice
• 18 teaspoon salt
• 1 dash pepper
• 1 bay leaf
• 10 (1 inch) cubes fresh pineapple
• 1 red bell pepper, cut into 1 inch pieces
• vegetable oil cooking spray

1. Trim the fat from pork, and cut the pork into 10 (1-inch) cubes.
2. Combine brown sugar and the next 7 ingredients (brown sugar through bay leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes.
3. Seal the bag, and marinate in the refrigerator for 1 hour, turning bag occasionally.
4. (To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour.
5. ).
6. Remove pork from bag, reserving marinade.
7. Discard bay leaf.
8. Thread 5 pork cubes, 5 pineapple cubes, and 5 bell pepper pieces alternately onto each of 2 (12-inch) skewers.
9. Prepare grill.
10. Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade.

pork tenderloin, brown sugar, soy sauce, orange juice, onion, lemon juice, salt, pepper, bay leaf, pineapple, red bell pepper, vegetable oil cooking spray

Taken from www.food.com/recipe/pork-and-pineapple-kebabs-cooking-light-384337 (may not work)