Prepare a charcoal grill and light 1 hour before grilling, or preheat the broiler to high (500F)
2.
Using a paring knife, remove legs from the shrimp. Split the shrimp lengthwise down the middle of the underside. Rinse well under cold water. Dry on paper towels.
3.
In a medium bowl, combine the pineapple, green pepper, scallion, chili powder, and salt and pepper.
4.
Fill each shrimp with 1 tablespoon of the stuffing and cook them on the grill or broil for 3 minutes per side, until pale pink. Serve immediately.
