Soak bamboo skewers in water for at least 30 minutes up to 2 hours, (while the shrimp is in the marinade.)
Place the shrimp in a small bowl or a ziplock plastic bag and pour in the marinade. Refrigerate for 2 hours.
Take the shrimp out of the refrigerator and start placing the shrimp and pineapple onto the skewers. Alternate shrimp and pineapple. You should be able to get 3 or 4 of each on the skewer. Reserve some of the marinade and brush or pour it onto to finished skewers to coat the pineapple.
Place the skewers on a hot grill for 2 to 3 minutes, then turn to grill the second side. The shrimp should be cooked through after 5 or 6 minutes. Serve warm.