Marinade 1 can (6 oz.) pineapple juice (3/4 cup) 3 tablespoons soy sauce 2 tablespoons minced fresh garlic 2 tablespoons minced fresh ginger 1 1/2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon ground black pepper
2 cups peeled and cubed fresh pineapple (1-inch pieces) 6 to 8 wooden or metal skewers
Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until internal temperature of pork is 160°F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices and serve with grilled pineapple. Serves 6 to 8.