1 1/2 lbs. pork tenderloin
1/2 c. unsweetened pineapple juice
1/4 c. soy sauce
1/4 c. sliced green onion
4 tsp. sesame seed
1 tbsp. brown sugar
1 clove garlic, minced
1/8 tsp. pepper
2 tbsp. water
1 tsp. cornstarch
1 green pepper, cut into 1" squares

Cut each tenderloin into 9 pieces. Combine pineapple juice, soy sauce, green onion, sesame seed, brown sugar, garlic and pepper. Add tenderloin; cover and refrigerate overnight, or let stand 2 hours at room temperature turning meat occasionally.

Drain meat, reserving marinade. Blend water and cornstarch; stir in reserved marinade. Cook and stir until thickened.

Thread meat in skewers alternately with green pepper. Grill over medium coals 12 to 15 minutes, turning and brushing with sauce occasionally. Pass the remaining sauce. Serve over steamed white rice.