Place pork cubes in a plastic bag, non-metal bowl or sealable container. Drain pineapple chunks, reserving 1/4 cup (50 mL) juice. Refrigerate pineapple chucks and combine pineapple juice with lime juice, soy sauce, vegetable oil, sugar, ginger, black pepper and cloves. Pour mixture over pork; seal or cover and refrigerate for 30 minutes to overnight, turning meat occasionally. If using bamboo skewers, pre-soak in water 1 hour.
Preheat barbecue on high; reduce temperature to medium. Drain marinade into a small saucepan; boil 1 minute. Thread pork cubes on skewers, alternating with reserved pineapple chunks, zucchini and pieces of red pepper. Place kebabs on grill; close barbecue cover and grill 10 to 12 minutes, turning occasionally and basting with marinade. Serve with rice and fruit salad.
Helpful Hint #1: Leave space between items, especially meat, as you will want to assess if it is cooked.
Helpful Hint #2: All foods on a skewer should require the same cooking time - put raw meat and vegetables on separate skewers or precook the meat until almost done; then thread with your vegetables until they are tender and the flavours are blended.