Island Pork Loin and Pineapple Brochettes

I love the flavour of pineapple on the grill.  This is quite hot because of the Scotch Bonnet Peppers.  I only used one instead of the two - three called for and I found it hot but not overpowering.  If you prefer it without the heat skip the peppers.  From Canadian Living - The Barbecue Collection.

2 or 3 Scotch Bonnet Peppers or habanero peppers, halved and seeded
4 cloves garlic, smashed
1/3 cup chopped onion
2 tbsp each lime juice and orange juice
1 tbsp tomato paste
2 tsp chopped fresh ginger
3/4 tsp ground cumin
3/4 tsp dried oregano, crumbled
3/4 tsp salt
1/2 tsp ground allspice
1/4 tsp pepper
565 g pork loin or shoulder, cut into 1 inch cubes
3 cups cubed fresh pineapple
1 tbsp vegetable oil
Fresh cilantro sprigs
Lime wedges

• In blender or food processor, puree together peppers, garlic, onion, lime and orange juices, tomato paste and ginger; transfer to bowl.  Stir in cumin, oregano, 1/2 tsp of the salt, allspice and pepper; toss with pork until coated.  Cover and marinate, refrigerated, for 3 to 8 hours.
• Toss pineapple with remaining salt.  Reserving any remaining marinade, alternately thread pork and pineapple onto skewers.  Stir oil into marinade; brush over skewers.
• Grill, covered on greased grill over medium high heat, turning once, until just a hint of pink remains inside for loin or until no longer pink inside for fattier shoulder, 12 to 15 minutes.  Garnish with cilantro; serve with lime wedges.

Makes 4 to 6 main course servings