Prepare the Hawaiian Glaze: In a small saucepan, combine the reserved pineapple juice, brown sugar, soy sauce, ketchup, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar is fully dissolved. Reduce heat to low and let it thicken slightly, about 5-7 minutes. Remove from heat and set aside.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium heat (about 375°F) or preheat your oven to 400°F (200°C).

Assemble the skewers by alternating the cubed ham, pineapple chunks, bell pepper pieces, and red onion wedges onto the skewers in any desired pattern.

Brush the assembled skewers generously on all sides with about half of the prepared Hawaiian glaze. Reserve the remaining glaze for basting during cooking.

Grill the skewers for 12-15 minutes, turning every 3-4 minutes, brushing with more glaze during the last 5 minutes of cooking until the ham is slightly caramelized and the vegetables are tender-crisp.

(Alternative Baking Instructions): Arrange the skewers on a foil-lined baking sheet. Bake for 15-20 minutes, turning halfway and brushing with the remaining glaze until cooked through and nicely browned.

Remove skewers from heat. Let them rest for 2 minutes before serving immediately, perhaps with an extra drizzle of any remaining warm glaze.