Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag. Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
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Preheat grill to high. Thread skewers, alternating shrimp and pineapple. Place on the grill rack 4-5 inches from heat source. Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserve marinade.
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