Pork-And-Pineapple Kebabs

• 1/2 pound pork tenderloin
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon orange juice
• 1 tablespoon grated fresh onion
• 2 teaspoons lemon juice
• 1/8 teaspoon salt
• Dash of pepper
• 1 bay leaf
• 8 (1-inch) cubes fresh pineapple
• 8 (1-inch) pieces red bell pepper
• Vegetable cooking spray

1. Trim the fat from pork, and cut the pork into 8 (1-inch) cubes. 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. Seal the bag, and marinate in the refrigerator for 1 hour, turning bag occasionally. (To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour.)
2. Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 2 (10-inch) skewers.
3. Prepare grill. Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade.
4. Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.
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pork tenderloin, brown sugar, soy sauce, orange juice, onion, lemon juice, salt, pepper, bay leaf, pineapple, red bell pepper, vegetable cooking spray

Taken from www.myrecipes.com/recipe/pork-and-pineapple-kebabs (may not work)