I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won't catch fire on the grill.
Note: If using canned coconut milk (as I did), you will have some extra. It freezes well, so you can save it to use on another recipe or the next time you make THIS recipe!
Pineapple Coconut Shrimp Kabobs https://www.thegratefulgirlcooks.com/pineapple-coconut-shrimp-kabobs/