• Cut 2 pounds of pork loin into even sized cubes, about 1 – ½ inch each. Transfer to a large resealable bag or shallow dish.
• In a medium sized bowl, whisk together 1 cup crushed pineapple, ½ cup soy sauce, ½ cup honey, ¼ cup oil, ¼ cup chili sauce, ¼ cup apple cider vinegar, 2 cloves of minced garlic (or 2 frozen garlic cubes), and 1 teaspoon of fresh ginger (or 1 frozen ginger cube).
• Pour over the pork, seal or cover, and refrigerate for 1 hour and up to overnight.
• Chop 1 large red onion into 1 inch sized chunks. Cut 2 bell peppers into similar sized pieces.
• Carefully skewer the marinated pork with the vegetables onto metal or bamboo skewers. Alternate pork, pepper, onion and repeat until gone.
• On a grill heated to medium-high heat (about 400 degrees), grill the skewers 3-4 minutes on each side. Rotate until all sides are cooked evenly and the pork is done and no longer pink. Avoid overcooking.

SERVING SUGGESTIONS

• Serve alongside Cilantro Lime Rice and fresh pineapple chunks.

SWAP SUGGESTIONS

• Protein: Pork can be swapped for chicken breasts or thighs.
• Vegetarian: Replace protein with extra veggies, cubed pineapple, or cubed Halloumi cheese.

WEEKEND PREP / MAKE AHEAD

• Skewers can be prepped completely in advance and stored covered in the refrigerator for up to 2 days.