Though an all-out luau may be hard to pull off, consider this Grilled Hawaiian Pork a admirable (and festive) stand-in for hula dancers and a whole roasted pig.
In heavy-duty food storage bag, combine teriyaki sauce, orange juice, honey, 1 1/2 teaspoons of the ginger, garlic, and pepper; seal bag and turn to mix. Add pork tenderloins, seal. Turn bag to coat pork. Refrigerate 1 hour or up to 6 hours. Mix remaining 1/2 teaspoon ginger with marmalade and rum in a small cup. Reserve.
Prepare a grill with a medium-high heat.
Brush the grill rack with vegetable oil. Remove pork from marinade; pat dry. Lightly brush pork, pineapple, and papaya with vegetable oil. Grill pork 25 minutes, turning with tongs every 5 minutes or until internal temperature of pork registers 155 degrees F on an instant-read thermometer inserted in thickest part of tender loins. Transfer pork to a cutting board, let rest while grilling fruit.
Add pineapple and papaya slices to the grill, cook 6 minutes, turning once. Brush fruit with marmalade mixture and transfer to a platter. Cut pork into thick slices and serve with grilled fruit.