Pineapple, tomato and green pepper form a combination often seen in Thai dishes; the marinade, a ginger-soy-chile affair, seems Szechuan; and grilling pork with pineapple conjures up Hawaiian luaus. Any which way, these sound delicious, so consider them for your next barbecue.

Tomato, Pork and Pepper Kabobs

1 1/2 pounds tomatoes
1 (8-ounce) can pineapple chunks
2 tablespoons soy sauce
4 teaspoons prepared brown mustard
1 garlic clove, crushed
1/2 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1 pound boneless picnic shoulder
1 green bell pepper, diced

1. Cut tomatoes into wedges; set aside.
2. Drain pineapple chunks; reserving the juice. Set pineapple chunks aside. Add water to the pineapple juice to make 1/2 cup of liquid; place in a shallow baking dish. Add soy sauce, prepared brown mustard, crushed garlic clove, ginger, and red pepper flakes; stir until combined.
3. Pierce a boneless picnic shoulder with a fork then cut into 3/4-inch cubes. Add to the soy sauce marinade mixture, turning to coat. Let stand at for 10 minutes.
4. Preheat the broiler. Thread the pork on skewers, alternating with diced green bell pepper, the reserved pineapple chunks, and the tomatoes. Place on a broiler pan; broil 4 to 5-inches from the heat until pork is cooked through, about 12 minutes, turning once and brushing occasionally with the marinade.

Makes 3 servings.