Pork and Pineapple Kebabs

• 1 pork fillet or tenderloin
• 1 (8 oz) (225 g) tin pineapple rings

Trim the pork fillet and cut into neat cubes. Drain the pineapple from the tin and cut the rings into chunky pieces. Wash and slice the courgettes. Place the courgettes in a saucepan, cover with cold water and bring to the boil. Simmer for 1 minute and drain, this removes the slightly acid flavour from the skins. Cut the bacon rashers in half and wrap round the pieces of pork fillet. Fix the po