Jerk Pork & Pineapple Kabobs

• 2 bunches green onions, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 habanero pepper, halved and seeded
• 2 tablespoons white vinegar
• 2 tablespoons orange juice
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons salt
• 2 teaspoons brown sugar
• 2 teaspoons ground allspice
• 2 garlic cloves, peeled
• 2 teaspoons minced fresh gingerroot
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon lime juice
• 1 pound pork tenderloin, cut into 1-inch pieces
• 1 can (8 ounces) unsweetened pineapple chunks, drained
• 1 large green pepper, cut into 1-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces

1. In a food processor, combine the first 17 ingredients; cover and process until blended. Transfer to a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 3 hours.
2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat is tender, turning occasionally.

green onions, onion, pepper, white vinegar, orange juice, olive oil, soy sauce, salt, brown sugar, ground allspice, garlic, fresh gingerroot, thyme, pepper, ground cinnamon, ground nutmeg, lime juice, pork tenderloin, pineapple, green pepper, sweet red pepper

Taken from www.tasteofhome.com/recipes/jerk-pork-pineapple-kabobs/ (may not work)