Stir together rum, TABASCO®SWEET & Spicy Pepper Sauce and juice from canned pineapple in large bowl. Add pork and stir to coat well. Cover and refrigerate 4 to 24 hours.
2
Remove pork from marinade and thread onto skewers, alternating with pineapple chunks. Grill kebobs over medium-high heat, turning occasionally until done, about 10 minutes. Serve over rice.
