Polynesian Scallop Kebabs

Ingredients

• 1 can (5½ oz / 160 g) pineapple chunks in juice
• 2 tbsp (30 mL) cider vinegar
• 1 tbsp (15 mL) light soy sauce
• 2½ tbsp (37 mL) light brown sugar
• 1 tsp (5 mL) grated, peeled fresh ginger
• 2 tsp (10 mL) cornstarch
• 24 sea scallops (about 1½ lbs / 750 g)
• 2 large green bell peppers, cut into 1-inch (2.5 cm) pieces
• 1 pint cherry tomatoes
• ½ tsp (2 mL) freshly ground black pepper
• ¼ tsp (1 mL) salt