Thai-Style Pork Kabobs

1/3 cup reduced-sodium soy sauce
2 TBSP fresh lime juice
2 TBSP water
2 tsp hot chili oil
2 cloves garlic, minced
1 tsp minced fresh ginger
12 oz well-trimmed pork tenderloin
1 red or yellow bell pepper, cut into 1/2 inch chucks
1 red of sweet onion, cut into 1/2 inch chuncks
2 cups hot cooked rice

First: Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl; reserve 1/3 of mixture for dipping sauce. Set aside.

Second: Cut pork tenderloin into 1/2 inch thick squares. Add to bowl with souy sauce mixture; toss to coat. Cover and refrigerate at least 30 minutes or up to 2 hours, turning once.

Third: Remove pork from marinade, discard marinade. Alternate bokk with chucks of onion and peppers. (makes 4 servings)

Last: Oil grill to prevent sticking. Grill, covered, at medium-hot for 6-8 minutes or until pork is no longer pink in center. Remember to turn half way through grilling time. Serve with rice and dipping sauce.