Directions:

In a small saucepan, mix together the marmalade, orange juice, honey and cinnamon. Stir over low heat until mixture bubbles gently. Divide glaze into two containers.

Divide cubed pork, bell pepper, onion and pineapple into 4 equal parts and thread onto skewers; brush with the glaze from one container reserving a small amount for basting.

Grill or broil pork kabobs 4 inches from heat source, turning and basting with glaze frequently. Cook for 10 minutes or until lightly browned. Serve immediately with second container of glaze.