Steps:
- If using wooden skewers, soak them in water at least 30 minutes before cooking.
- Using a serrated knife, trim the pineapple and cut off the skin. Cut into 1 1/2-inch-thick rounds and then cut into chunks around the core; discard the core.
- Cut the onion in half vertically and then separate the onion into 2-to-3-layer portions. Cut the portions into 1 1/2-inch pieces.
- Preheat a grill or large grill pan over medium-high heat. Thread the pork, pineapple and red onion onto the skewers. Brush with oil and sprinkle with salt. Grill the skewers until lightly charred on the bottom, about 3 minutes.
- Meanwhile, in a small bowl, whisk together the soy sauce with the vinegar, agave nectar and sesame oil.
- Flip the skewers and brush with some of the soy mixture. Continue to grill, flipping every 2 minutes and brushing with the soy mixture, until lightly charred all over and the pork is just cooked, 6 to 8 minutes longer. Transfer to a platter, sprinkle with toasted sesame seeds and serve.
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