* Note: If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at High 1 minute. Let stand 5 minutes to infuse flavor.

Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl; reserve 1/3 cup mixture for dipping sauce. Set aside.

Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.

To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.

Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.

Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is no longer pink in center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 1 Vegetable.

Nutrition Facts: Calories 248; Calories from Fat 16%; Total Fat 4g; Saturated Fat 1g; Protein 22g; Carbohydrates 30g; Cholesterol 49mg; Sodium 271mg; Dietary Fiber 2g.

Comments: Wooden skewers may be substituted for metal skewers. Soak them in cold water for 20 minutes to prevent them from burning during grilling.