Note: Soak wooden skewers in water for at least 30 minutes before use.
Combine all marinade ingredients in a shallow bowl. Place shrimp in the marinade and stir until all of it it well coated. Cover and let rest in the refrigerator for 30 minutes to 1 hour.
2. Slice pineapple and zucchini into bite-sized chunks. Season the zucchini with olive oil, salt and pepper. Thread onto skewers, leaving a little space between each piece.
3. Pre-heat the grill. Thread shrimp onto skewers (keep separate from those with the pineapple and zucchini).
4. Cook skewers over medium-high heat on grill until shrimp curl and turn pink/lose transparency. Pineapple and zucchini should cook until tender - about 4-6 minutes on direct heat, and then move to indirect heat to continue getting soft. Sprinkle the cooked shrimp with dried parsley, if you're feeling fancy.