Servings: 4 to 6

½ cup light coconut milk ½ cup light coconut milk
2 teaspoons soy sauce 2 teaspoons soy sauce
¼ cup freshly squeezed orange juice ¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice from about 2 large limes ¼ cup freshly squeezed lime juice from about 2 large limes
1 lb jumbo or colossal shrimp, peeled and deveined (you can use fresh or frozen, thawed shrimp) 1 lb jumbo or colossal shrimp, peeled and deveined (you can use fresh or frozen, thawed shrimp)
¾ lb pineapple chunks 1 inch-cut ¾ lb pineapple chunks 1 inch-cut
Canola oil for grilling Canola oil for grilling

Mix the coconut milk, soy sauce, orange juice, and lime juice together in a bowl big enough to hold the shrimp. Add the shrimp and toss to coat. Cover the bowl and let the shrimp marinate for at least 1 to 2 hours.
If you plan to use wooden skewers, set them to soak in water at least 1 hour before you're going to prepare them for grilling.
Start preheating the grill to a medium-high heat. While the grill is preheating, thread the shrimp on the skewers, alternating with the pineapple.
Lightly brush the grill with canola oil then place the skewers on the grill. Cook for 2 to 3 minutes while brushing with the marinade. Flip the skewers and cook for another 2 to 3 minutes or until cooked through.
Remove to a serving plate and serve immediately.

If you like spicy food, you can add 3-4 teaspoons of your favorite hot sauce to the marinade.  If you like spicy food, you can add 3 to 4 teaspoons of your favorite hot sauce to the marinade.
You can also garnish the grilled shrimp with cilantro and green onions before serving.  You can also garnish the grilled shrimp with cilantro and green onions before serving.