Pork-and-Pineapple Kebabs

Trim the fat from pork, and cut the pork into 8 (1-inch) cubes.

Combine brown sugar and the next 7 ingredients (brown sugar through bay leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal the bag, and marinate in the refrigerator for 1 hour, turning bag occasionally. (To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour.)

Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 2 (10-inch) skewers.

Prepare grill.

Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade.

Note: Canned pineapple can be substituted for fresh.

Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.