First Step: PREPARE THE SHRIMP AND VEGETABLES

1. Peel and Devein the Shrimp: If you’re using fresh shrimp, peel off the shells and devein them. You can leave the tails on for presentation or remove them if you prefer easier eating.
2. Cut the Pineapple: Slice the pineapple in half, then cut off the skin and core. Once peeled, cut it into bite-sized cubes. Be sure to choose a ripe pineapple for the best flavor.
3. Chop the Vegetables: Cut the red and yellow bell peppers, as well as the red onion, into chunks. Aim for pieces that are roughly the same size as the pineapple cubes to ensure even cooking.
4. Soak the Skewers: If you’re using wooden skewers, soak them in water for at least 10-15 minutes to prevent them from burning on the grill.

Second Step: MAKE THE MARINADE

1. Combine the Marinade Ingredients: In a small bowl, whisk together the soy sauce, honey, lime juice, garlic powder, ground ginger, and red pepper flakes (if using). Taste the marinade and adjust for sweetness or acidity by adding more honey or lime juice, depending on your preference.
2. Marinate the Shrimp: Place the peeled and deveined shrimp in a shallow dish or resealable plastic bag. Pour the marinade over the shrimp, ensuring that they are well-coated. Let them marinate for 10-15 minutes, but not longer—shrimp can become too salty if left in the marinade for too long.
3. Marinate the Vegetables: You can also marinate the bell peppers and onions with a little olive oil, salt, and pepper, but this is optional. If you prefer, you can skip the marinating process and season them just before grilling.

Third Step: ASSEMBLE THE SKEWERS

1. Skewer the Ingredients: Once the shrimp have marinated, it’s time to assemble the skewers. Start by alternating between pineapple chunks, bell pepper pieces, onion chunks, and shrimp on the skewers. Try to fit 4-5 shrimp per skewer, with vegetables in between. Be sure to leave a little space between the pieces so that they cook evenly.
2. Brush with Olive Oil: Once the skewers are assembled, brush them lightly with olive oil to help prevent sticking on the grill and to encourage a nice char on the vegetables and shrimp.

Fourth Step: GRILL THE SKEWERS

1. Preheat the Grill: Preheat your grill to medium-high heat, around 400-450°F (200-230°C). If using a grill pan indoors, preheat it over medium heat.
2. Grill the Skewers: Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque, and the vegetables have softened and charred slightly. Keep an eye on the skewers to ensure they don’t burn.
3. Check for Doneness: The shrimp should be firm to the touch and fully opaque when done. If necessary, give the vegetables a little extra time to cook, but be careful not to overcook the shrimp.

Fifth Step: SERVE AND GARNISH

1. Remove the Skewers from the Grill: Once the shrimp and vegetables are cooked to your liking, remove the skewers from the grill and set them aside to rest for a few minutes.
2. Garnish the Skewers: Before serving, garnish the skewers with freshly chopped cilantro and serve with lime wedges on the side for a burst of fresh citrus.
3. Serve Immediately: Serve the skewers hot off the grill with your favorite sides. They pair well with a fresh salad, rice pilaf, or grilled corn on the cob.