Slice the pork into 2 inch pieces, about 1/3 inch thick. Season lightly with salt and pepper and then mix in the marinade until everything is coated evenly. Cover and refrigerate for 6-8 hours.
When ready to grill, remove the pork from refrigerator and let it come to room temperature. Should take about 30 minutes.
While the pork is coming to room temperature, slice your pineapple into rings. Slice the onion into quarters. Reserve 6 large pieces of onion and slice 6 chunks of pineapple. Reserve.
You will need 5-6 heavy metal skewers. Add the meat to the skewers, ending with some onion and a chunk of pineapple. Set aside.
Prepare your grill for cooking at high heat. Wrap the quartered onion sections in foil paper. When the grill is hot, brush grates with oil. Grill the pineapple slices, turning as needed until it softens and you get some grill marks. Place the onion packets on the grill in between the pineapple. Cook the onions for a total of 25 minutes.
Remove the pineapple and onions from the grill. Brush on a little more oil. Place the kabobs directly on the grill. The kabobs will grill anywhere from 15-20 minutes, turning as needed. The internal temperature should read at least 145 degrees After the 15-20 minutes, move the kabobs over to the cool side of the grill. Close the lid for 7-9 minutes.
Remove the meat from skewers and chop small. Chop some of the grilled pineapple and onions. Taco Time! Garnish pork with salsa, onion, pineapple and lime.