Presoak 8 wooden skewers in warm water. Mix together the oil, lime juice, garlic, chilli and salt and pepper in a bowl, add the pork and stir to coat. Cover and refrigerate for at least 1 hour.
Meanwhile, cook the rice in lightly salted boiling water for 12—15 minutes or according to the instructions on the packet. Drain and stir through the spring onions and pineapple.
Thread the pork on to the skewers, alternating it with onion and lime wedges, and cook under a preheated hot grill for about 10 minutes, turning frequently and basting with the remaining marinade, until the pork is cooked through.
Put the skewers and rice on a plate with the sweet chilli sauce and serve immediately.