Mix the maple syrup and bourbon together in a bowl.
Then pour the mixture into a gallon-sized bag with the thawed shrimp.
Seal the bag and allow the shrimp to soak in the mixture for 20 to 25 minutes in the refrigerator.
Meanwhile, heat up the grill; we prefer using a charcoal grill, but you can use any type of grill.
Take your skewers and alternate adding the marinated shrimp and pineapple chunks to each skewer.
Once your skewers are filled with shrimp and fresh pineapple chunks, place them on the already heated grill.
Sprinkle a bit of cayenne pepper on the kabobs... This step is optional but adds a little spicy taste.
Brush a bit of the marinade on when the shrimp kabobs begin to cook, and grill on high for 5 to 7 minutes per side. The shrimp and pineapple will start to blacken up just a bit.
Once the shrimp are cooked through, remove from the grill and serve immediately with your favorite sauce.