In a large resealable plastic bag, combine 1/4 cup olive oil, 1/4 cup lime juice, 3 tablespoons brown sugar, 1 tablespoon Sriracha, 2 minced garlic cloves, 1 minced Thai chile, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper. Seal the bag and shake to blend.

Add the shrimp to the bag, seal again, and toss to coat evenly. Refrigerate for at least 30 minutes, or up to 1 hour for deeper flavor.

In a medium bowl, combine diced pineapple, diced cucumber, and chopped mint.

In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon honey, and 1/4 teaspoon salt. Pour over the fruit mixture and toss gently. Set aside.

Preheat your grill to high heat (450°F). While it heats, remove shrimp from the bag and transfer the remaining marinade to a small saucepan.

Place the saucepan over medium-high heat and bring to a boil. Reduce to a simmer for 2-3 minutes, then remove from heat. This is your basting sauce.

Thread 4-5 shrimp onto metal skewers, leaving a little space between each. If using wooden skewers, soak them in water for at least 30 minutes first.

Oil the grill grates well. Place skewers on the grill, close the lid, and cook for 2-3 minutes. Flip the shrimp, baste with some of the reserved sauce, and cook another 2-3 minutes until the shrimp are opaque and cooked through.

Serve the grilled shrimp alongside the pineapple cucumber salad. Enjoy this bright, flavorful dish!