Makes: 4 servings
12 large shrimp, peeled and deveined
3⁄4 cup teriyaki sauce
3⁄4 cup pineapple juice
2 tablespoons soy sauce
1 tablespoon Thai seasoning
12 chunks fresh or juice-packed pineapple
1 tablespoon sesame seeds
Soak four 12-inch (or longer) bamboo skewers in water for at least 1 hour.
Rinse shrimp with cold water and place in a zip-top plastic bag. In a bowl, stir together teriyaki sauce, pineapple juice, soy sauce, and Thai seasoning. Reserve half of the sauce and pour other half into the bag with the shrimp. Squeeze air from bag and seal. Marinate in refrigerator for 2 to 4 hours.
Preheat grill to medium. Oil grates when ready to start grilling.
Remove shrimp from marinade and discard marinade. Thread 3 shrimp on each skewer, alternating with a chunk of pineapple. Grill skewers for 3 to 4 minutes per side, or until shrimp are opaque and cooked through. Brush liberally with reserved marinade after shrimp have been turned. Turn and brush once more with marinade before transferring to a platter. Serve hot.