GRILLED TERIYAKI PORK KABOBS

GRILLED TERIYAKI PORK KABOBS 1 red bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 2 cups fresh cubed pineapple 1 tablespoon extra virgin olive oil 1/4 cup chopped fresh parsley kosher salt black pepper 1 Smithfield Marinated Teriyaki Pork Tenderloin (about 1.25 pounds), cut into 1-inch cubes Place red bell pepper, onion, and pineapple in a medium bowl; toss with the olive oil, parsley, and a few grinds of salt and pepper to taste. Skewer the marinated pork, pepper, onion, and pineapple onto metal skewers. Grill kebobs over medium-high direct heat for a total of 10 minutes, about 2-3 minutes on each side, until pork reaches an internal temperature of 145 degrees F. Divide skewers onto individual plates.