Grilled Shrimp on a Stick Recipe

1 (10-ounce) can pineapple chunks in syrup
1/2 cup soy sauce
1/2 cup sugar
1/4 cup vegetable oil
3 medium garlic cloves, minced
1 teaspoon grated fresh ginger, or to taste
1 teaspoon pepper
2 tablespoons sesame seeds, toasted
4 green onions, chopped (green part only)
1/2 pound jumbo shrimp, peeled and deveined, leave tails on

1. 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.
2. Add shrimp to bag. Seal tightly and shake to coat thoroughly. Refrigerate 2 to 3 hours, but no longer than 4 hours.
3. Preheat grill to high. Thread wooden skewers, alternating shrimp and pineapple. Place on the grill rack 4 to 5 inches from heat source. Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.

Serves 4.

Tips From Our Test Kitchen: The shrimp also can be cooked in a preheated broiler, if desired.