• In a bowl, whisk together the olive oil, gluten-free soy sauce, honey, minced garlic, grated ginger, salt, pepper, and lime juice to create the marinade. Add the shrimp to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor. Preheat your grill to medium-high heat.
• Thread the marinated shrimp and pineapple chunks alternately onto the skewers.
• Grill the skewers for 2-3 minutes on each side, or until the shrimp are opaque and cooked through, and the pineapple is slightly caramelized. Garnish with fresh cilantro before serving. Serve hot, accompanied by extra lime wedges for squeezing over the top.

Tip:

• Ensure the shrimp are not over-marinated, as the acidity from the lime juice can start to “cook” the shrimp. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning