Combine the banana sauce, soy sauce, lemon lime soda, brown sugar, lime juice, orange juice, garlic and pepper. Remove one cup and set aside.
Place the pork in one bowl and the chicken in another bowl. Divide the sauce between the two bowls. Make sure the meat is coated. Cover and refrigerate 4-8 hours.
Heat the grill to medium heat.
Thread the meat onto metal skewers. Grill for 5 minutes. Flip.
Grab the cup of marinade that you set aside earlier in the process. Brush on the meat and continue grilling for about 5 minutes.
Serve with white sticky rice.
The chicken should be cooked to an internal temp of 165F and the pork to 145F.If you can't find banana sauce, you can substitute ketchup. For a more authentic marinade, use 1/2 cup calamansi juice in place of the lime and orange juice.