1 lb. pork tenderloin, cut into bite size chunks (can substitute chicken)

2 red bell peppers, ribs and seeds removed, and cut into 1 ½  inch squares

1/2 fresh pineapple, cut into 1 ½ inch chunks

¼ cup maple syrup

¼ cup Dijon mustard

1 yellow summer squash (can substitute zucchini)

8 bamboo skewers, soaked in water to prevent burning

• In medium size bowl, add pork, maple syrup and mustard and mix to evenly coat pork, cover with plastic wrap and let sit in refrigerator overnight or for at least 2-3 hours to marinate.
• Preheat grill.
• Thread skewers alternating with pork, pineapple, red pepper and summer squash.
• Grill skewers for about 5 minutes, turn and cook another 5 minutes.  To ensure safe cooking, be sure pork is no longer pink on the inside and instant read thermometer measures 145 degrees.  For safety and quality, let pork sit for 3 minutes prior to consumption.