1 tbsp cornstarch, dissolved in 1 tbsp of warm water
Preheat grill to 400 degrees F. In a mixing bowl, add garlic, ginger, lime juice, honey, coconut milk, soy sauce, Weber seasonings and shrimp, and mix. Set aside and let marinate while making sweet chili sauce.
In a pot over medium heat, add rice vinegar, brown sugar, cold water, soy sauce, garlic, ginger and cornstarch and mix with a whisk until sugar is dissolved and sauce is thickened. Take off heat and let the sauce cool while prepping skewers.
For the skewers, start loading pineapple cubes and marinated shrimp onto each skewer, alternating pineapple and shrimp.
Place skewers on hot grill and cook each side for about 2 minutes or until the shrimp starts to turn pink. Feel free to brush more marinade on top of the skewers while they are cooking on the grill.
Once cooked, plate skewers and top with fresno chiles, chopped cilantro, lime wedges and a pinch of Weber Garlic Sriracha & Zesty Lemon seasonings.