Kona Pork and Pineapple Kebabs

I am starting the second half of the year, and going into the fourth of July holiday with serious grilling intent. I spent the day today with our daughter, assembling a brand new Weber grill; our last one lasted over 12 years. With the weather throwing triple-digit temperatures our way, it's time to get down to some serious grilling again. Here is the inauguration of our new grill!

Kebobs are a favorite of mine, and I'm very partial to grilled fruit and vegetables. This is a great combination with a flavorful marinade. This goes very well with sesame noodles.

Marinade:
1 Tbsp granular instant coffee (Kona preferred!)
1 Tbsp molasses
1 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp ketchup
2 Tbsp canola oil
2 Tbsp dark black Asian vinegar
1 Tbsp sherry
1 Tbsp fresh (or 1 tsp dried) thyme

2 lb pork loin roast, cubed 1-inch
1 ripe fresh pineapple, peeled and cubed
1 green and 1 red bell pepper, cut into 1-inch pieces

Whisk together the marinade ingredients in a large bowl. Stir in the pork and mix well. Cover and marinate for an hour or more (refrigerate if more than an hour).

Thread pork, pineapple and peppers, alternating pieces on 6 large skewers. Heat grill to high. Cook kebabs for 2 minutes, then rotate them a quarter turn. Cook another 2 minutes and repeat this two more times. Test for doneness and remove from heat as soon as the pork is medium rare (140F). Least rest for five minutes and serve.