Combine juice, soy sauce, brown sugar, & ginger.

Marinade ham dices in the mixture at least 2 hours or overnight in the refrigerator; I like to use a ziploc bag to keep mine in & occasionally mix it up by squeezing the ham around in the bag. Drain ham & SAVE marinade.

After soaking your skewers in water, alternate your ham & pineapple. Leave a little bit of space between them for more even cooking.

Heat marinade in a small saucepan over medium heat. You may add additional brown sugar & ginger to taste, if desired. Wait for mixture to come to a boil & add cornstarch/water slurry. Whisk until boiling & thickened up. Keep warm until ready to grill. This makes a nice thick glaze to add to your kabobs.

Grill skewers until heated through & starting to caramelize, basting on both sides with your warm glaze.