Makes: 4 servings
- 1 1⁄2 pounds pork tenderloin, cut into 1-inch chunks
- 1 cup mai tai mix
- 1⁄2 cup canola oil
- 1⁄3 cup dark rum
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon bottled crushed garlic
- 12 ounces refrigerated fresh pineapple, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
In a large zip-top bag, combine pork, mai tai mix, oil, rum, salt, pepper, and garlic. Mix well. Squeeze air out of bag and seal. Marinate in refrigerator for 1 to 3 hours.
Preheat grill to medium. Oil grates when ready to start grilling.
Remove pork pieces from marinade and discard marinade. Alternately thread pork, pineapple, and onions onto skewers.
Grill for 16 to 24 minutes, 4 to 6 minutes per side, or until pork is cooked through. Serve hot.