Soak the skewers for about 30 mins before use.
Heat up the barbeque or grill.
Combine the fish, pineapple, coconut milk, ginger powder, chilli flakes, minced garlic, lime juice and salt and let the kebab mix marinate for 10 mins.
Thread the fish and pineapple chunks alternatively on to the skewers.
Decant the desiccated coconut onto a plate and then roll each kebab so that the coconut sticks to the fish and pineapple chunks.
Drizzle the vegetable oil on the kebabs and grill them for about 3 mins on each side or until the fish is cooked through.
Whilst the kebabs are cooking, prepare the mango salsa by mixing all the ingredients together and add more lime juice if you desire.
Serve the kebabs with a side of mango salsa and lime wedges.