Instructions: 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 twelve 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.

Makes 6 servings.

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