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In
a mixing bowl, stir together the barbecue sauce, pineapple juice,
oil, and gingerroot; set aside. Thread the shrimp onto the 6 skewers;
set aside and thread the pineapple onto the 3 remaining skewers.
Brush
thread and pineapple with the sauce, coating well. Prepare to grill.
Cook the shrimp directly over the coals, uncover for 10 to 12 minutes
or until opaque, turning once halfway through grillilng time. Brush
with more sauce close to the end of the grilling time. Add the pineapple
about 5 minutes before the shrimp are done, brushing with sauce
halfway through.
Unthread
the shrimp and pineapple; set out on a platter and cover with any
remaining warmed sauce. Granish with shredded coconut and serve.
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