Whisk together the soy sauce, olive oil, melted butter, minced garlic, grated ginger, lemon juice, and honey in a bowl to create a cohesive marinade with balanced sweet and savory notes. While the marinade comes together, prepare all your vegetables: cut the pineapple into 1-inch chunks, slice both bell peppers into 1-inch pieces, peel and devein the shrimp if not already done, and pat the shrimp dry with paper towels. Dry shrimp will absorb the marinade better and grill with better color.

Place the prepared shrimp in the marinade and toss gently to coat evenly. Let the shrimp marinate for 15-20 minutes at room temperature—this is the sweet spot that allows flavor absorption without the acid in the lemon juice beginning to cook the delicate shrimp. I find that 15 minutes gives excellent flavor without over-marinating, which can make shrimp mushy.

Remove the shrimp from the marinade (reserve the excess marinade for basting), and season them lightly with sea salt, freshly ground pepper, and red pepper flakes—don't over-season since the marinade is already salty. Thread the shrimp, pineapple chunks, and bell pepper pieces alternately onto skewers, creating a balanced pattern that allows even heat exposure. Aim to start and end each skewer with pineapple or pepper to keep shrimp centered and prevent them from spinning during grilling.

Preheat your grill to 350-400°F (medium-high heat). Once hot, lightly brush the grill grates with the remaining 2 tablespoons of olive oil using a folded paper towel and tongs to prevent sticking. This is the ideal temperature for shrimp—hot enough to develop a golden crust in 2-3 minutes without cooking through too quickly.

Place the assembled skewers on the hot grill and cook for 2-3 minutes without moving them—this allows the shrimp to develop a nice caramelized exterior. Flip the skewers and cook for another 2-3 minutes on the second side, basting with the reserved marinade during the final minute of cooking. The shrimp are done when they turn opaque and curl slightly; the pineapple should have light char marks and the peppers should be tender-crisp. I like to baste at the very end rather than throughout cooking so the marinade doesn't burn, giving you that glossy, flavorful finish.

Transfer the grilled skewers to a serving platter and let them rest for 2-3 minutes. This short rest allows the shrimp to finish cooking gently from residual heat while staying moist. Serve immediately while the pineapple is still warm and juicy.