In resealable food-storage plastic bag or shallow dish, mix pineapple juice, soy sauce and liquid smoke. Place pork in bag in single layer, rubbing mixture well into both sides of pork. Let stand at room temperature 10 minutes to marinate.
Meanwhile, heat gas or charcoal grill. On each skewer, thread banana, pineapple, bell pepper and onion pieces. In small bowl, mix rum and honey. Brush mixture over kabobs, reserving some of mixture to brush on kabobs during grilling.
When grill is heated, place pork and kabobs on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 6 to 8 minutes, turning and brushing kabobs with rum mixture once halfway through cooking, until pork is slightly pink in center and kabobs are hot.