1/2 cup Thai Kitchen® Pineapple & Chili Sauce
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 1/2 pounds pork tenderloin, cut into 1-1/2-inch cubes
2 medium red and/or green bell peppers, cut into chunks
2 medium onions, cut into 3/4-inch wedges
2 cups fresh or drained canned pineapple chunks
MIX Pineapple & Chili Sauce, honey and cinnamon in small bowl until well blended. Reserve 1/4 cup for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
REFRIGERATE 30 minutes or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade. Alternately thread pork, vegetables and pineapple onto 12 skewers.
GRILL over medium heat 6 to 8 minutes or until pork is desired doneness, turning frequently and brushing with reserved marinade.