For the marinade:
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and black pepper, to taste
For the skewers:
1 pound large shrimp, peeled and deveined
1 pineapple, peeled and cut into 1-inch chunks
Wooden skewers, soaked in water for 30 minutes
Cilantro and lime wedges, for serving
In a small bowl, whisk together the olive oil, lime juice, honey, soy sauce, chili powder, cumin, garlic powder, salt and black pepper to make the marinade.
Add the shrimp to the marinade and toss to coat.
Cover and refrigerate for 30 minutes.
Preheat the grill to medium-high heat.
Thread the shrimp and pineapple onto the skewers, alternating between the two.
Grill the skewers for 2 to 3 minutes per side, or until the shrimp are pink and cooked through and the pineapple is charred and caramelized.
Serve the skewers with cilantro and lime wedges on the side.
