- Peel and devein shrimp, leaving shells on tails.
- Combine baste & glaze, green onions and ginger in medium bowl; remove and reserve 2 Tbsp. mixture.
- Add shrimp to remaining baste & glaze mixture and stir to coat all pieces. Remove shrimp and place 1 pineapple chunk in curve of each shrimp. Thread each skewer with shrimp and pineapple.
- Grill or broil 2 minutes. Turn skewers over; brush with reserved baste & glaze mixture. Cook 2 minutes longer, or until shrimp turn pink.
*Soak bamboo skewers in water 30 minutes to prevent burning.