Start by preparing the sauce in a small saucepan.  Combine the coconut aminos, honey, rice vinegar, minced garlic, minced ginger and sriracha.   Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 minutes.

Remove the sauce from the heat and let it cool.  It will thicken as it cools.   We will use the teriyaki sauce to glaze the skewers, rather than as a marinade.

Soak the wooden skewers in water for about 10 minutes while you prepare the vegetables and shrimp to be skewered.

When preparing kebobs, it's important to cut all your fruits and veggies in equal pieces so that they cook evenly.

Layer the shrimp, pineapple, red bell pepper and 2 slices of red onion on the skewers and repeat.  Season the shrimp and veggies with salt and pepper and brush with olive oil or non-stick cooking spray before grilling.

Heat the grill to 400° - 425° high heat and oil the grates with olive oil so that the shrimp doesn't stick.   I use a paper towel doused in olive oil that I hold with tongs to oil the grates.

Place the skewers on the grill and brush the tops with teriyaki sauce.  Cook for 3 minutes on each side, basting with sauce when you turn until the shrimp is bright pink.

Remove from the grill and serve with rice, quinoa, or cauliflower rice with the remaining sauce on the side.