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1
Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl.
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2
Add the pork, cover, and refrigerate for at least 4 hours or overnight.
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3
Drain, and set aside.
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4
Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers.
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5
Brush with glaze, and season with salt and pepper.
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6
Arrange the skewers, off direct heat, on a hot grill.
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7
Grill, rotating the skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until the pork is cooked through but juicy in the center, about 12 minutes, depending on the heat of the grill.
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8
The pineapples and peppers should be soft and charred.
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9
Whisk the molasses, garlic, chiles, ginger, red pepper flakes, and oil in a small bowl.
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10
Season with salt and pepper.
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11
Keep sealed at room temperature up to 1 week.
