For Shrimp:

• 2 pounds large shrimp (21-25 ct.), peeled, deveined, patted dry

For Vegetables:

• 1 fresh pineapple, chopped into 1” pieces
• 3 bell peppers (any color combo), cut into 1 1/4-inch pieces
• 1 red onion, cut into 1-inch chunks

For Marinade/Glaze:

• 1/3 cup red wine vinegar
• 1/4 cup canned pineapple juice*
• 1/4 cup sugar
• 1/4 cup honey
• 2 tablespoons ketchup
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon salt
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 teaspoon red pepper flakes

Other:

• 5 tablespoons olive oil, divided
• 1 teaspoon cornstarch