PREPARATION:

1. Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
2. Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
3. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
4. Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
5. Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is barely pink in center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.