combine brown sugar, rind, and juice, butter ginger, jalapeño and salt in a sm. saucepan. Bring to a boil, reduce heat and simmer 5 min. until syrupy.

Toss shrimp and pineapple with peanut oil. Arrange 4-5 shrimp on each skewer, with pineapple chunks in between.

Grill skewers 2 min. on each side, brushing with glaze. Serve with lime wedges.