Place the pineapple juice, soy sauce, oil, vinegar, brown sugar, honey, garlic, and ginger, if using, in a gallon ziplock bag. Close the bag and shake

until well combined. Add the meat and shake again. Place on the counter to marinate for one hour.

Preheat a grill pan over high heat. Remove the meat from the bag, reserving the marinade. Spray the grill pan with a liberal amount of cooking spray and grill the meat for three minutes per side. Do not overcrowd the pan. Set aside.

Pour the reserved marinade into a small saucepan over medium heat and bring to a boil. Lower the heat to a simmer and add the cornstarch mixture. Mix well. Cook for another two to three minutes to allow the mixture to thicken.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Once the meat is slightly cooled, skewer each piece on an individual stick. Using a spoon or a pastry brush, brush both sides of each piece of meat with the glaze. Place the skewers on a baking sheet and bake for 10 minutes.

Store in a 9×13-inch (23×33-cm) pan by piling up the meat, each one facing the opposite direction.

If making in advance, freeze before baking. When ready to serve, defrost the meat fully, then bake for 10 minutes.