4 tablespoons soy sauce or tamari
2 teaspoons honey
1 teaspoon toasted sesame oil
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1 pork tenderloin (1¼ pounds), cut into 1-inch pieces
2 7-ounce cans whole jalapeno peppers, drained
2 8-ounce cans pineapple chunks in juice, drained
1 large red pepper, cut in 1-ince pieces
Mix soy sauce, honey, sesame oil, ginger and garlic in gallon-size zipper lock bag. Add pork and massage bag to coat meat with marinade. Squeeze out air, seal and refrigerate overnight. (Or refrigerate 1 to 6 hours; flavor will be less intense).
Heat grill or grill pan to medium. Cut large jalapeños in half and remove stems. Skewer meat, jalapeno, pineapple and bell pepper, starting and ending with meat on each skewer. You’ll need about 8 large skewers.
Grill skewers until meat is semi-firm and grill-marked all over (145°F internal temperature), 8 to 10 minutes, turning frequently.