Cut meat into 16 cubes about 3/4 inch thick. Drain pineapple, reserving syrup. Combine 1/2 cup syrup, shoyu (soy) sauce, sugar, ginger root and garlic. Pour liquid over meat and marinate for 1 hour, turning occasionally. Using half of barbecue skewer, thread cube of meat, pineapple chunk and water chestnut on each. Broil, 3 inches from heat source, for 5 minutes; turn and broil 5 minutes. Garnish end of skewer with stuffed olive. Serve piping hot.