1/2 medium pineapple, halved lengthwise, cored and cut into 1/2-inch-thick slices
1 medium red sweet pepper, cut into strips
Combine the vinegar, mustard, molasses, ginger preserves and ginger in a
small mixing bowl.
Alternately thread the pork cubes, pineapple slices and pepper strips on
12 (6-inch) metal skewers, leaving about 1/4 inch between pieces.
Brush with the molasses mixture.
Grill the kabobs on the rack of an uncovered grill directly over medium-hot
coals about 12 minutes or until no pink remains and juices run clear, turning
and brushing with molasses mixture after 6 minutes.
Heat the remaining molasses mixture and pass with the kabobs.