Spanish Pork and Pineapple Kebabs

To make dressing, whisk all ingredients in a jug until combined.

Cut away skin from pineapple. Cut pineapple flesh lengthways into three even pieces. Trim core. Cut each piece crossways into 1cm slices. 

Toss pork with 2 tbsps of the dressing in a bowl. Season with salt and pepper. 

Thread pineapple, pork, capsicum and onion alternately onto skewers. 

Heat a lightly oiled barbecue grill plate over medium heat. Add skewers. Cook, turning regularly, for about 10 minutes, or until just cooked. 

Serve skewers with remaining dressing.