For marinade, combine honey, soy sauce, vinegar, ginger, garlic, and red pepper flakes in a large bowl, whisking to combine.
Add shrimp to marinade, cover, and place in fridge for at least 1 hour, up to 3 hours.
Soak 10 wooden skewers in water for at least 15 minutes.
Remove shrimp from marinade, reserving marinade. Cook marinade in small saucepan over high heat, until it comes to a boil, reducing slightly.
Thread 2 shrimp and 2 pineapple chunks on each skewer. Push skewers through the heads and tails of the shrimp; alternate with chunks of pineapple.
Heat grill (or grill pan) to medium-high heat, approximately 400°F. Lightly oil hot grill to prevent shrimp from sticking.
Place skewers on grill and grill for 2 to 3 minutes, brushing with marinade.
Flip skewers, and brush with marinade one more time. Cook for 2 to 3 minutes or until shrimp is cooked through. It should appear pink and firm.
Garnish with cilantro or toasted sesame seeds, if desired, and serve immediately.
Notes
Alternative cooking methods: You can broil shrimp kabobs in the oven or in a grill pan on the stove. The cooking times will be similar, depending on the size of the shrimp.
Substitute 3 tablespoons brown sugar for the honey. You may need to add a splash of pineapple juice to get the right consistency.
Increase the amount of red pepper flakes in the teriyaki sauce if you like it spicier.
Instead of fresh pineapple, you can use canned pineapple (fresh is better though!).
Garnish with a sprinkle of toasted sesame seeds or chopped fresh cilantro.