1/2fresh pineapplecut into 1" to 1 1/2" chunks (eat or save the rest after cutting some up for the marinade!)
For the Marinade
Puree the cup of pineapple chunks (remember to save half of the pineapple for the kabobs), olive oil, garlic, jalapeno, cumin, oregano, and salt in a food processor until smooth. Set aside.
For the Kabobs
Place the pork and pineapple chunks in a large zip lock bag. Pour in the marinade and rub it around to coat. Refrigerate for a few hours. Pineapple tenderizes the meat quickly so that's all it needs!
Preheat a gas grill to medium-high heat, around 425° F (or prepare a charcoal fire).
Thread the pork and pineapple chunks onto skewers in alternating order. Place the kabobs on the grill and cook for 5 to 6 minutes per side, until the pork is done all the way through (no longer pink in the middle). Do not overcook.