For the kabobs:
In a large bowl or resealable bag, mix together the pineapple juice, olive oil, hot sauce and honey until thoroughly combined. Set aside 2 tablespoons of the marinade.
Place the pork cubes in the marinade - let the pork marinate for at least 30 minutes, up to 2 hours.
Preheat the grill to medium-high.
Remove the pork from the marinade. Thread the pork onto skewers alternating with the pineapple and red bell peppers. Season with salt to taste.
Grill the kabobs for 3-4 minutes on each side, basting with reserved marinade, until lightly charred and pork is cooked through.
For the pineapple cilantro rice:
Cook the rice according to the package directions. When the rice is finished cooking, remove from heat and stir in butter and 1 teaspoon of salt.
Stir in the pineapple, cilantro, lime juice and hot sauce. Taste and add more salt if needed. Serve with the pork kebabs.