Place all kebab skewers onto a cookie sheet and cover in water. Place something heavy onto sticks to submerge them and let soak for 30 minutes. You can skip this step if you're cooking on the stove!
Pat shrimp dry and season with salt and pepper. Place all ingredients for marinade into a medium bowl and whisk to combine. Place shrimp in bowl and put bowl into refrigerator for 10-15 minutes.
Start by threading the pineapple cubes onto skewers (using up to 5). Then thread shrimp by skewering from above the head through above the tail. Continue with the rest of the shrimp and place all kebabs onto (dry) cookie sheet.
If using a gas or charcoal grill, heat over medium high and spray wiht canola oil. Place shrimp and pineapple onto grill. Cook for about 4-5 minutes per side for shrimp or until shrimp is pink and plump. Grill for a few minutes a side for pineapple, just until you create some char marks on each cube.If working on stovetop, use a sauté or grill pan and heat over medium high heat (turn oven fan on). Spray with cooking spray and cook for 4-5 minutes per side for shrimp or until shrimp is pink and plump. Cook for a few minutes a side for pineapple, just until you create some char marks on each cube.
Let shrimp and pineapple cool slightly before serving!