3 pounds pork tenderloin, silver skin removed, cut into 48 (1-inch) pieces
2 tablespoons chili powder
2 teaspoons salt
1/2 ripe pineapple, peeled, cored, and cut into 24 (1-inch) pieces
1 large red bell pepper, cored and cut into 24 (1-inch) pieces
2/3 cup honey
2 tablespoons balsamic vinegar
24 6-inch bamboo skewers, soaked in water for 30 minutes, drained
Preheat broiler with rack about 8 inches from heat source.
Toss pork with chili powder and salt. Thread 2 pieces of pork and 1 each of pineapple and red pepper pieces on each skewer. Wrap exposed end of each skewer with foil to discourage scorching. Mix honey and vinegar together for glaze. Broil, turning occasionally and brushing well with glaze during last 2 minutes, until pork is barely pink when pierced with tip of knife, about 8 minutes. Serve warm.
Makes 24 (8 to 12 small-plate servings)