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Soak wooden skewers in water for 30 minutes and preheat grill to 400 degrees.
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Chop fresh pineapple and watermelon into chunks and slide on soaked skewers.
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Whisk together pineapple juice and coconut milk (a 1:1 ratio) and lather on fruit kabobs.
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Grill 3 minutes on each side or to taste.