1. In a large plastic bag combine pork cubes, oil and Summer Fresh Thai Curry sauce. Season with salt and pepper. Refrigerate for 30 minutes and up to 4 hours. Meanwhile soak four medium wooden skewers in water for 15 minutes.
2. Preheat a lightly oiled grill over medium-high heat. Pat the pork cubes dry between paper towel. Thread the pork and pineapple onto the wooden skewers.
3. Grill skewers for 4 minutes a side, until cooked, about 16 minutes total. Transfer cooked skewers to a plate and let rest for 10 minutes. Serve sprinkled with fresh mint.
Calories per serving: 256, Fat 13 grams, Cholesterol 67 mg, Sodium 366 mg, Carbohydrates 9 grams, Fibre 1.5 grams, Sugar 6 grams, Protein 26 grams