This recipe is from Dorothee Polson's Pot au Feu Cook Book

Kahlua-Kebabs

½ cup chutney
¼ cup coffee-flavored liqueur
1 Tablespoon soy sauce
1 Tablespoon vinegar
3 Tablespoons salad oil
½ teaspoon coarse ground pepper
4 pounds boneless pork loin
Green pepper
Parboiled onions
Fresh pineapple chunks

Mince or mash chutney and combine thoroughly with liqueur, soy sauce, vinegar, oil and pepper. Or, put all ingredients into blender container and process at high speed until thick and smooth. Cut pork into 1 ½” cubes. On skewers, alternate meat with strips of green pepper, small parboiled white onions and fresh pineapple chunks. Grill the kebabs for about 20 minutes. Then brush with sauce every few minutes, continuing to grill until tender. Makes eight portions.