Prepare the Marinade:

1. Combine Marinade Ingredients: In a small bowl, whisk together olive oil, soy sauce, honey, lime juice, minced garlic, grated ginger, and red pepper flakes (if using). Season with salt and pepper to taste.
2. Marinate the Shrimp: Place the peeled and deveined shrimp in a large bowl or resealable plastic bag. Pour the marinade over the shrimp, ensuring they’re well coated. Cover and refrigerate for 10-15 minutes to allow the flavors to meld.

Prepare the Pineapple:

3. Cut the Pineapple: Slice the pineapple in half lengthwise. Use a spoon or melon baller to carefully hollow out each half, leaving a shell about 1/2 inch thick. Reserve the pineapple flesh for later use.
4. Chop the Pineapple Flesh: Dice the reserved pineapple into bite-sized chunks, which will be mixed with the shrimp later.

Grill the Shrimp and Pineapple:

5. Preheat the Grill: Preheat your grill to medium-high heat.
6. Grill the Shrimp: Thread the marinated shrimp onto skewers (if using) or place them directly on the grill. Grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque.
7. Grill the Pineapple: While the shrimp are grilling, place the hollowed-out pineapple halves on the grill. Grill for 2-3 minutes, just until the outside starts to caramelize and develop grill marks.

Assemble and Serve:

8. Combine the Shrimp and Pineapple: Once the shrimp are grilled, remove them from the skewers and toss them with the diced pineapple. Stir in some fresh cilantro for added flavor.
9. Stuff the Pineapple Shells: Carefully spoon the shrimp and pineapple mixture into the grilled pineapple halves, packing it gently into the shell.
10. Serve and Garnish: Serve the stuffed pineapple shells immediately, garnished with extra cilantro and lime wedges on the side for squeezing.