1. In a mixing bowl, combine red wine vinegar, pineapple juice, sugar, honey, ketchup, soy sauce, Worcestershire sauce, garlic powder, ginger powder, red pepper flakes, and salt to create the marinade.
2. Marinate the shrimp in half of the marinade for 15-30 minutes, ensuring they are well coated.
3. Combine the vegetables and pineapple chunks with the remaining marinade and olive oil, tossing them well.
4. Preheat the grill to medium-high heat (around 400°F) and clean and oil the grates.
5. Soak wooden skewers in water for at least 20-30 minutes to prevent burning, if using.
6. Thread shrimp alternately with vegetables and pineapple onto skewers.
7. Grill the skewers uncovered for about 2 minutes per side, until the shrimp are opaque and golden.
8. If desired, thicken the reserved marinade with cornstarch over medium heat, then brush over the cooked skewers before serving.
9. Alternatively, bake the skewers at 450°F for 6-8 minutes, turning once, then glaze as needed.