Stir together rum, TABASCO® SWEET & Spicy Sauce, and juice from pineapple in a large bowl; add pork and stir to coat well. Cover and refrigerate 4 to 24 hours.
Remove pork from marinade and thread onto skewers, alternating with pineapple chunks. Grill kebobs over medium-high heat, turning occasionally until done, about 10 minutes. Serve over rice.
Makes 4 servings.