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Place the pork in a large bowl. Pour the pineapple juice from the tinned pineapple over the pork and set aside the pineapple pieces. Pour the soy, rice vinegar and sesame oil into the bowl and mix through the pork to combine.
Thread the kebabs starting with a piece of pork, red capsicum, onion, pineapple and repeat, finishing each skewer with a piece of pork.
Insert the wire rack on the middle shelf with slide the bake pan underneath to form a drip tray. Place the kebabs directly on the wire rack. Set the temperature/cooking function knob to Grill and turn the timer knob to cook for 12 minutes. Turn the kebabs over every 2 minutes so they are cooked through on each side.
To serve, pile the kebabs on a large serving platter and garnish with a sprinkle of sesame seeds.