Thread shrimp and fruit on skewers in the following order: pineapple, shrimp, mango, shrimp, pineapple. Place filled skewers in a shallow pan and set aside.
For coconut marinade, combine remaining ingredients in a medium bowl and mix well; transfer 1/2 cup marinade to a small bowl and refrigerate until ready to serve. Pour remaining marinade over skewers and marinate 2 hours or, for best results, overnight.
Heat grill to high. Transfer skewers to a plate and discard marinade. Heat reserved 1/2 cup marinade over low heat until warmed through. Grill skewers approximately 2 minutes on each side, or until shrimp are cooked through. Serve skewers over hot cooked rice and drizzle with warm marinade.
Makes 6 servings.