Cut pork loin into even sized cubes, about 1 - ½ inch sized.
In a medium sized bowl, whisk together pineapple with juice, soy sauce, honey, oil, chili sauce, vinegar, garlic and seasonings. Stir until well blended.
Pour over the pork chunks, seal, and refrigerate for 1 hour - overnight.
Peel and chop the onion into 1 inch sized pieces. Seed and trim the bell peppers, and cut into similar sized pieces.
Carefully skewer the marinated pork with the vegetables onto metal or bamboo skewers. Alternate pepper, pork, onion and repeat until you have used all.
On a grill heated to about 400 degrees, grill the skewers on 3-4 minutes on each side. Rotate until all sides are cooked evenly and the pork is done and no longer pink. Do not overcook.
Notes
NOTE: Do not use fresh pineapple for the marinade.