1-1/4 pounds skinless salmon fillets, cut into 1-1/2-inch chunks
8 (10-inch) wooden skewers
1-1/2 red bell peppers, cut into 1-1/2-inch pieces
3/4 medium red onion, cut into 1-1/2-inch wedges, separated
2-1/2 cups fresh pineapple, cut into 1-1/2-inch chunks
2 Tbsp toasted shredded coconut or coconut chips
In medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, grapeseed oil and honey. Place salmon in large zip-top plastic bag, pour marinade over salmon. Seal bag and refrigerate 30 minutes to marinate.
Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from marinade; reserve 1/2 cup marinade. Alternately thread salmon, bell pepper, onion and pineapple onto skewers.
Coat grill rack with oil; reduce grill heat to medium. Place kabobs on hot grill rack and cook 12 minutes, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs 1/4 turn every 3 to 4 minutes. Remove kabobs from grill and place on large serving plate; keep warm.
In small saucepan, heat reserved marinade to a boil over medium heat; boil 1 minute. Drizzle marinade over kabobs and sprinkle with toasted coconut.
If you have a grilling basket, place skewers in the basket and grill each side for about 6 to 8 minutes. Serve with a side of your favorite rice.