Soak eight 10 to 14-inch bamboo skewers in water for 30 minutes. In small bowl, combine all marinade ingredients; mix well. Set aside.
Alternately thread pineapple, bell pepper and shrimp onto skewers. Brush kabobs with half of marinade; reserve remaining marinade. Cover; refrigerate 20 minutes to marinate.
Meanwhile, heat grill. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches over medium coals. Brush with remaining marinade; cook 8 to 10 minutes or until shrimp turn pink, turning kabobs frequently. Discard any remaining marinade.