Combine marinade ingredients in a bowl. Add shrimp and stir to coat evenly. Cover and refrigerate for 1 hour.
Soak bamboo skewers in water for 10 minutes.
Remove shrimp from marinade; reserve marinade. On each skewer, thread 1 shrimp, 1 pineapple chunk, 1 piece bell pepper, and 1 more shrimp.
Light a charcoal fire. When the coals are all white, spread them out in one layer. Oil the grill with an oil-soaked paper towel. Place skewers on grill and cook, basting frequently with reserved marinade until shrimp feel firm and turn pink, about 3 minutes on each side.
Recipe from A Wok For All Seasons, Publisher: Doubleday