Turn broiler on high. Move broiler rack to top position. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Halve lime and juice. Peel and halve red onion. Cut halves into 1” dice. Cut end off romaine, halve lengthwise, then coarsely chop. Mince garlic. Halve grape tomatoes. Stem, seed, and cut green bell pepper into 1" dice. Rinse pineapple under warm water if still frozen. Mince 1 pineapple chunk. Rinse pork tenderloin and pat dry. On a separate cutting board, cut into 1 ¼” cubes.

Combine seasoning blend, 2 tsp. lime juice, half garlic, 1 tsp. salt and ½ tsp. pepper in a medium mixing bowl. Mix together thoroughly, then add cubed pork and completely coat. Allow pork to marinate at least 5 minutes.

In a large mixing bowl, whisk together 1 Tbsp. lime juice, minced pineapple, remaining garlic, 2 tsp. olive oil, and a pinch of salt and pepper. Set aside.

Place 4 to 5 pieces of marinated pork on four skewers. On remaining two skewers, place vegetables: pineapple first, then bell pepper, then red onion. Repeat that process twice per skewer. When assembled, the total amount of skewers should be four pork and two vegetable. Season each vegetable skewer with ¼ tsp. salt and a pinch of pepper.

Place pork skewers on prepared baking sheet, and fold foil over exposed ends. Place in broiler and broil 6-8 minutes, depending on the strength of your broiler. Remove from oven and flip skewers. Broil another 6-8 minutes until vegetables are tender and pork reaches minimum internal temperature of 145 degrees.

Toss romaine and grape tomatoes in bowl containing dressing. Divide salad between 2 plates, then add 3 skewers to each plate, 2 meat and 1 vegetable a plate.