Soak 6 wooden skewers in water for at least 30 minutes. Thread pineapple chunks and 18 peeled and deveined shrimp on skewers. In a large zip lock bag, mix ½ c. soy sauce, ¼. c. balsamic vinegar, ¼ c. honey, 1 tsp minced garlic and pepper. Add the skewers into the bag, careful not to puncture the bag. Marinate in the fridge for one hour. Grill for 5-8 minutes or until shrimp start to curl and turn pink. Flip once. Do not overcook!