CARIBBEAN PORK KABOBS

1 pound pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 tablespoon brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper

Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.

Remove cubes from marinade; discarding leftover marinade.

Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).

Grill over hot coals 10-12 minutes, turning often, until done and nicely browned.

Serve with hot rice and kabobs of grilled fruit and pepper chunks, if desired.