For the marinade:
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and diced
2 tablespoons fresh lime juice
1 teaspoon kosher salt
For the skewers:
1 pound (455 g) large shrimp, 16/20count, peeled and deveined
16 shishito peppers
2 cups fresh pineapple, cut into 1-inch cubes
For the Spicy Huli Huli Sauce:
1 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons sherry vinegar
1 tablespoon chile flakes
1 tablespoon minced garlic
½ tablespoon grated fresh ginger
1 teaspoon sesame oil
Mix the ingredients together for the quick marinade. Prepare the shrimp, making sure they are cleaned properly. Place them in a sealed container or zipped bag and pour the marinade over, making sure the shrimp are completely coated. Make sure to reserve some of the marinade for serving. Refrigerate for 30 to 45 minutes.
Prepare the skewers. Drain the marinade from the shrimp and lightly pat them dry with paper towels. Thread a shrimp onto the skewer, piercing twice to secure it in place. Add a shishito pepper and then a pineapple cube. Keep alternating between the ingredients until there are 4–5 skewers ready for the grill.
Prepare the sauce. Mix all ingredients together, taste, and adjust.
Place the skewers on the grill directly above the coals and allow them to sear for about 2–3 minutes. Flip and glaze the top with the sauce. Cook for another 2–3 minutes and flip again, g lazing the second side. Repeat the process one last time and cook until the shrimp is done, about 120°F internal temperature. The skewers are done when the shrimp is opaque and starts to firm up, the shishitos are blistered, and the pineapples have some char. Serve immediately with the reserved Spicy Huli Huli Sauce, as desired.