1 pound of shrimp, peeled and deveined ¼ cup Kikkoman® Teriyaki Marinade & Sauce 6-8 wooden skewers 1 tablespoon liquid honey ¼ cup plain yogurt 1 tablespoon Kikkoman® Sriracha Hot Chili Sauce 3 slices of fresh pineapple, cubed into 8 pieces each
Place the shrimp in a bowl and pour in teriyaki sauce, making sure to coat the shrimp. Keep the shrimp marinating and refrigerated for an hour
Soak wooden skewers in water for 30 minutes.
After the shrimp marinades for an hour, heat up the grill to medium high and skewer the shrimp onto the wooden skewers. Set the remaining marinating liquid in a separate bowl.
In a small saucepan, combine honey and the marinating liquid and reduce over medium high heat. The mixture is ready when it’s thick enough to lightly coat the back of a spoon. Let cool.
Grill the shrimp until they are pink (about 4-5 minutes) and cooked through.
Remove from the grill and brush with the teriyaki honey glaze.
In a small bowl, combine the yogurt and sriracha.
To serve, dip the grilled shrimp into the yogurt sriracha sauce or present in bite sized appetizers by plating a single shrimp onto an appetizer spoon with a dollop of yogurt sriracha sauce and a slice of pineapple.