Grilled Pineapple and Pork Kabobs

This came out citrusy and juicy!

Ingredients:

1 cup pineapple juice 
Juice of 3 limes
3 tablespoons olive oil
2 pounds cubed boneless pork loin
One 3 3/4- to 4 1/4 pound fresh pineapple

Technique:
In a large bowl, mix together the pineapple juice, lime juice, and olive oil.  Add the pork, toss to coat, cover, and refrigerate for at least 4 and up to 12 hours, stirring several times during soaking.  Trim the leaves off the pineapple. Hold the pineapple upright on a cutting board and slice the skin off the fruit. Slice the peeled fruit in half and cut out the core. Cut the fruit into 1 1/2 to 2 inch chunks. You will have about 4 cups of cubes, or about 18 cubes.  First cover the grill rack with aluminum foil to prevent sticking. Thread the pork and pineapple chunks on six 12-inch skewers, beginning and ending with chunks of pork.  Grill for 12 to 15 minutes, turning several times.




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