Preheat grill to medium-high heat.
Thread the skewers in whatever pattern you choose. For each skewer you'll use about 4-5 pieces pork, pineapple, and onion and then two pieces of each bell pepper. If you have extra pineapple and vegetables, just thread them on additional skewers. Brush or spray kabobs with oil and sprinkle lightly with salt and pepper.
Grill kabobs for 10-15 minutes, turning a few times, until done.
Serve immediately garnished with fresh cilantro. (We enjoyed ours with a side of white rice that had teriyaki sauce on top.)