In a mixing bowl, whisk together soy sauce, balsamic vinegar, honey, minced garlic, grated fresh ginger, toasted sesame oil, and a pinch of pepper until the honey is fully dissolved.

Soak wooden skewers in water for at least 15 minutes to prevent burning on the grill.

Thread 3 shrimp and 3 pineapple chunks onto each soaked skewer, alternating between them.

Brush the assembled skewers with half of the marinade and let them rest for 10 minutes at room temperature.

Preheat your grill to medium heat, aiming for around 375-400°F, and lightly oil the grates with high-heat oil.

Place the skewers on the preheated grill and cook for about 3-4 minutes, until the shrimp are pink and opaque. Flip and grill another 2-3 minutes.

In the last minute of grilling, brush the skewers with the reserved marinade.

Remove the skewers from the grill and let them rest for 2-3 minutes before serving.