Grilled Shrimp and Pineapple Skewers

• 1 pound or 24 extra large shrimp, peeled & deveined
• 1 fresh ripe pineapple, cut into 1" chunks
• 24 cherry tomatoes1 large red bell pepper cut into 1 inch square pieces
• 1 large red onion peeled and cut into 1 inch square pieces
• 8 wooden skewers, soaked in water for at least 30 minutes
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tbsp. siracha sauce (or more if you like it spicy!)
• Juice of 1 medium lime
• 1 tsp. minced ginger
• 1 teaspoon minced garlic

Alternating ingredients, thread the shrimp, pineapple, peppers, onions, and tomatoes on the skewers.

Whisk together the marinade ingredients and pour into a large Ziplock bag.

Carefully place the threaded skewers into the bag and seal shut. Ensure the skewers are well coated.

Place the bag into a large glass baking dish in case of leaks. Place in the refrigerator for 45 minutes or longer--up to three hours.

To cook, heat a clean grill to medium heat.

Remove skewers from the bag. Grill for approximately 3-4 minutes, flip and brush with marinade. Grill for another 3-5 minutes or until shrimp start to curl and turn pink, careful not to overcook.

Serve over coconut rice or on a bed of mixed greens with a ginger vinaigrette.