Preheat your grill to a high heat.
Peel the pineapple and cut into small-medium sized chunks.
Add the molasses, syrup and rum to a pan or small pot and bring to a simmer over a medium heat.
Turn the heat down and simmer the glaze for a few minutes.
Begin threading the shrimp followed by a pineapple chunk onto some metal skewers. Repeat the process until the skewer is completely filled from end to end.
Place the kebabs onto the hottest part of the grill and cook for 3-4 minutes.
Turn the kebabs over and repeat.
Brush each side of the kebabs with the rum glaze turning them over to make sure they are evenly caramelized.
Serve at once with a side of rice..