Tropical Pork Kabobs

• 1-1/2 pounds boneless pork, cut into 3/4-inch cubes
• 1 medium sweet yellow pepper, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch slices
• 12 large fresh mushrooms
• 1 can (20 ounces) pineapple chunks in juice, undrained
• 1 cup molasses
• 2/3 cup soy sauce

1. Place pork, peppers, zucchini and mushrooms in a large resealable plastic bag. Drain the pineapple, reserving 1/2 cup juice. Add pineapple chunks to pork mixture. Combine the molasses, soy sauce and pineapple juice. Set aside 1/2 cup for basting and refrigerate. Pour remaining sauce over meat and vegetables. Seal bag; refrigerate several hours. Discard marinade.
2. On 12 metal or soaked wooden skewers, alternate pork, vegetables and pineapple. Grill, uncovered, over medium heat for 12-15 minutes or until the pork juices run clear, turning and basting with reserved marinade.

pork, sweet yellow pepper, sweet red pepper, zucchini, mushrooms, pineapple, molasses, soy sauce

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