Grilled Shrimp on a Stick

- One 20- ounce can pineapple chunks in syrup
- 1 cup soy sauce
- 1 cup sugar
- 1⁄2 cup vegetable oil
- 6 medium garlic cloves, minced
- 2 teaspoons grated fresh ginger, or to taste
- 2 teaspoons pepper
- 1⁄4 cup sesame seeds, toasted
- 1 bunch green onions, chopped (green part only)
- 1 pound jumbo shrimp, peeled and deveined, leave tails on
Instructions:
The shrimp may also be cooked in a preheated broiler, if desired.
- Drain the pineapple chunks, reserving the syrup. Combine the soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, green onions, and reserved pineapple syrup in a gallon- sized resealable plastic freezer bag. Seal the bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
- Add the shrimp to the bag. Seal tightly and shake to coat the shrimp thoroughly. Refrigerate the shrimp mixture for 2 to 3 hours, but no longer than 4 hours.
- Preheat the grill to high. Thread wooden skewers, alternating shrimp and pineapple. Place on the grill rack 4 to 5 inches from the heat source. Grill until the shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.