Use 8 metal skewers or soak 8 bamboo sticks in water for 10 minutes.
On each skewer, thread on 3 shrimp, 3 pineapple chunks and 3 kumquats in alternating pattern.
Place skewers on grill heated to approximately 400 F degrees, cook for approximately 2 minutes, brush sides with bbq sauce and then grill for 1 additional minute.
Flip skewers, brush with additional bbq sauce and cook for approximately 2 more minutes or until shrimp are pink and no longer translucent.
Discard bbq sauce used for brushing on shrimp. Sprinkle kebobs with coconut and serve with rice and remaining ½ cup bbq sauce for dipping or drizzling.