Honey Mustard Pork Kabobs

12 small fresh mushrooms
1 cup cubed fresh pineapple
1 pound pork tenderloin
2 teaspoons garlic pepper seasoning
1 cup sweet red pepper cubes blanched
1/4 cup Dijon-style mustard
2 tablespoons honey
2 tablespoons brown sugar

If using bamboo skewers, soak 12 skewers in water to prevent burning. Slice pork tenderloin in half lengthwise; slice crosswise into 3/4-inch cubes. Sprinkle with garlic pepper seasoning.

Thread pork, pineapple, red pepper and mushrooms on skewers. Combine mustard, honey and brown sugar in small bowl. Brush on kabobs. Cook over direct heat on hot grill for 8 to 10 minutes, turning once and brushing with mustard mixture. Serves 4.