For the sauce:
• 1 cup mayonnaise
• 1 can (8 oz.) crushed pineapple, drained
• 3 tsp. lime juice
• 2 tbsp. finely chopped fresh cilantro
• 1 tsp. kosher salt
• 3/4 teaspoon pepper
Place red onion in a small bowl; toss with the olive oil, cilantro, and a few grinds of salt and pepper to taste.
Skewer the marinated pork and onion onto metal skewers. Grill kabobs over medium-high direct heat for a total of 10 minutes, about 2-3 minutes on each side, until pork reaches an internal temperature of 145°F.
In the meantime make the dipping sauce: in a medium bowl, combine the mayo, pineapple, lime juice, cilantro, salt, and pepper until smooth. Taste and adjust seasoning, if desired.
Divide skewers onto individual plates. Serve with the flavored mayo and some jasmine rice, if desired.