Pork and Pineapple Kabobs

• 1/2 cup Barbecue Sauce
• 2 Tbsp. Dijon Mustard
• 1 Tbsp. finely chopped fresh rosemary
• 1 lb. boneless pork loin, cut into 1-inch chunks
• 1 cup fresh pineapple chunks
• 1 cup green pepper chunks (1 inch)
• 1/2 cup red onion chunks (1 inch)

MIX first 3 ingredients in large bowl. Reserve 1/4 cup for later use. Add meat to remaining sauce; toss to coat. Refrigerate 15 min. to marinate.

HEAT grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto skewers alternately with pineapple, peppers and onions.

GRILL 12 to 14 min. or until meat is done, turning occasionally and brushing with reserved sauce.