In a repeating pattern, thread pieces of pineapple, pork, and bell pepper onto about 8 metal skewers. Lay the skewers in a large pan or dish with sides, just large enough to hold them in one layer.
In a large measuring cup, combine the remaining ingredients, and pour it over the kabobs, turning them to coat. Marinate them, refrigerated, for at least 1 hour and up to 24 hours, turning occasionally.
Preheat the grill to medium-high heat (about 400 degrees), and oil the grates. (Or, to use your broiler, adjust the oven rack to 5-6 inches from the heat source and preheat the broiler on high for at least five minutes.)
Remove the kabobs from the marinade, reserving the marinade, and grill (or broil) them for about 5 minutes per side until the meat is browned and cooked through.
Meanwhile, in a small saucepan, bring the reserved marinade to a boil and simmer it for 2 minutes. Transfer it to a small pitcher or bowl to serve with the kabobs and rice.