• If using wooden skewers on the grill, soak them in water for at least 30 minutes before beginning.
• In a small bowl, stir together the sweet chili sauce and sambal until combined. If you want extra sauce for dipping, reserve a small amount in a separate bowl before it contacts raw shrimp.
• Thread the shrimp and pineapple chunks alternately onto skewers. Aim for roughly even sizing between shrimp and pineapple. You should get approximately 9–10 skewers.
• Using a pastry brush, coat both sides of each skewer generously with the sauce.
• Heat the grill to medium-high. Place skewers on the grill and cook for 3 minutes. Brush with any remaining sauce, then flip and cook for another 2–3 minutes, until shrimp are pink, opaque, and cooked through.
• Transfer to a serving platter. Garnish with chopped fresh parsley and lime wedges if desired. Serve warm.

For Grill Pan

• Heat grill pan to medium heat. Grease lightly. Cook 3–4 skewers at a time for 3 minutes per side, until shrimp are cooked through and opaque.

For Grill Press

• Heat grill press to medium-high or high. Grease the surface. Cook 3–4 skewers at a time, closed, for 5–6 minutes total. Flip halfway through if your grill press browns better on one side.