Whisk together the soy sauce, olive oil, melted butter, minced garlic, grated ginger, lemon juice, and honey in a bowl to create a cohesive marinade with balanced sweet and savory notes. Prepare all your vegetables: cut the pineapple into 1-inch chunks, slice both bell peppers into 1-inch pieces, and pat the shrimp dry.

Place the prepared shrimp in the marinade and toss gently to coat evenly. Let the shrimp marinate for 15-20 minutes at room temperature.

Remove the shrimp from the marinade (reserve the excess marinade for basting), and season lightly with sea salt, freshly ground pepper, and red pepper flakes. Thread the shrimp, pineapple chunks, and bell pepper pieces onto skewers.

Preheat your grill to 350-400°F (medium-high heat) and brush the grill grates with remaining olive oil.

Place the assembled skewers on the hot grill and cook for 2-3 minutes on one side. Flip and cook for another 2-3 minutes on the other side, basting with reserved marinade during the final minute.

Transfer the grilled skewers to a serving platter and let them rest for 2-3 minutes. Serve immediately while the pineapple is still warm and juicy.