If using wooden skewers, soak in water for 30 minutes.

In a large bowl, whisk together 1 cup pineapple juice, olive oil, lime juice, salt, and black pepper.

Add shrimp to the marinade and toss to coat.

Cover the bowl and chill for 30 minutes to 1 hour.

In a medium saucepan, mix orange marmalade, whiskey, lemon juice, jalapeno pepper, hot pepper sauce, ginger, salt, pepper, and the remaining pineapple juice.

Bring the sauce to a simmer and cook for 5 minutes, then set aside.

Preheat grill to medium-high heat.

Thread shrimp onto skewers, alternating with red onion and pineapple chunks.

Grill skewers for 4 to 5 minutes per side, until shrimp is pink and opaque.

Drizzle sauce over each skewer and serve with remaining sauce for dipping.