Cut 500 grams of fresh pineapple into 2.5 cm cubes and set aside. Peel and devein 500 grams of large shrimp, leaving the tails intact.
In a bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey, 1 teaspoon of minced garlic, 1/2 teaspoon of red chili flakes, and salt to taste. Add the shrimp to the marinade and let it sit for 15-20 minutes.
Preheat your grill or grill pan to medium-high heat. Thread the marinated shrimp and pineapple cubes alternately onto skewers, leaving a small gap between each piece.
Lightly oil the grill grates or grill pan. Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and cooked through, and the pineapple is slightly charred.
Remove the skewers from the grill and serve immediately with a sprinkle of chopped coriander leaves and a squeeze of fresh lemon juice.