Cut pork into 2 inch cubes and place into a bowl. Add ½ cup sherry and 2 tablespoons of soy sauce. Marinade for at least 30 minutes.
Important: If using bamboo skewers, pre-soak in water for at least 30 minutes.
Drain pineapple, reserving the drained juice for the sauce.
Peel and cut the carrots into large chunks. Place in a bowl, immerse in water. Microwave for 3-4 minutes to soften slightly.
Cut onion and pepper into large pieces.
In a small saucepan, add all sauce ingredients except cornstarch. Heat on low, stirring often, until smooth.
Increase heat on sauce and bring to a simmer. In a small jar or glass, mix 3 tablespoons cornstarch with about ¼ cup water. Add slowly to the sauce, stirring while adding. If desired, the amount of cornstarch can be adjusted to thicken the sauce to personal preference. Place about ¼ cup of the finished sauce in a small container to use for basting.
Place meat and vegetables (not pineapple! Grr...) on the skewers.
Heat grill to medium-high heat. Place skewers on the grill and cook for about 5 minutes each side, then turn. Use the reserve sauce to baste the skewers while cooking. Continue cooking and turning until all meat pieces are cooked (about 15-20 minutes total).
Place the pineapple slices directly on the grill grates to cook. Brush lightly with reserved sauce. Cook for 5-8 minutes per side.