Clean and cut up the mushrooms. I cut the large ones in half and leave the smaller ones whole. Cut up the onion into large pieces, 1 inch square or so. Cut the tips (top 2 inches) off the asparagus and then cut the next two inches off the stalks. Discard the lower stalks. Drain the pineapple. Mix all vegetables in a large bowl.
Combine all the remaining ingredients for the marinade. 30 minutes before cooking, pour the marinade over the vegetables and mix thoroughly. You don't want the vegetables in the salty marinade too long or the moisture will be drawn out of the vegetables. Toss once or twice more before you cook.
Stabilize your BGE at 500 degrees. When ready to cook, throw on some smoking wood. These veggies taste great with some smoke flavor. Use a wok made for the grill with holes in it. Thoroughly oil your wok. Place your wok on the grill at the normal cooking level. Close the egg up and let the wok get nice and hot, about 2-3 minutes.
Give your vegetables one last toss and then pour out most of the marinade. When you pour all this into the wok, all the oil may ignite, so it is best not to have too much of the liquid dumped into the fire. Open the egg and carefully dump the vegetables into the wok. The wok should be hot enough that the vegetables immediately start sizzling on the hot metal. Make sure the vegetables are evenly distributed in the wok, and close the egg. Allow them to cook for 3 minutes, then open the egg and give them a stir. Close the egg and cook 3 more minutes. Remove from the fire and dump the vegetables into a large bowl. Serve immediately.