Bitsy's Kitchen. Pork-and-Pineapple Kebabs

Pork-and-Pineapple Kebabs
1/2 pound pork tenderloin 1 1/2 Tbsp. brown sugar 1 1/2 Tbsp. low sodium soy sauce 1 Tbsp. orange juice 1 Tbsp. grated fresh onion 2 tsp. lemon juice	1/8 tsp. salt 1 dash pepper 1 bay leaf 8 fresh pineapple chunks 1 red bell pepper cut into eight 1 inch pieces Vegetable cooking spray

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).
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.

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.

Yield: 2 servings.