Drain one 13 1/2-ounce can pineapple chunks, reserving 1/4 cup syrup.
Use 12 ounces fresh or frozen shelled jumbo shrimp.
Thaw frozen shrimp.
Alternate pineapple, shrimp, and one 6-ounce can whole mushrooms, drained, on 4 skewers.
Combine 1/4 cup soy sauce, 1/4 cup salad oil, reserved syrup, 2 tablespoons snipped parsley, 1/2 teaspoon salt, and dash pepper.
Brush on kabobs.
Grill over medium-hot coals 5 to 8 minutes; turn and brush with sauce occasionally.