In a medium bowl, or zip-lock bag, add the pork loin chunks (to avoid the bag from flopping over when adding the marinade, place in a bowl).
Whisk together olive oil, lemon juice, honey, ginger, rosemary, salt and pepper for the marinade. Then pour over the pork and thoroughly stir the marinade with the pork and refrigerate for minimum 2 hours, covered.
Meanwhile, in a medium bowl, stir together diced pineapple, red pepper, shallots, apple cider vinegar, honey, mint and parsley. Refrigerate until ready to serve. This can be made hours before serving to enhance the flavours.
Heat grill, while grill is heating, thread the pork onto skewers and place on a barbecue or indoor grill for approximately 8-10 minutes, turning once halfway. Remove the pork from the grill and serve on a bed of rice with grilled vegetables and pineapple salsa.
