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.
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.