Grilled Shrimp and Pineapple Skewers

Peel and devein shrimp; thread on 4 skewers. Cut pineapple in 4 crosswise slices; core, if desired, and cut each slice in quarters to make 16 small wedges. Thread on 4 skewers. In small saucepan combine 4 Tbsp. of the marmalade, 1/2 cup water and the soy sauce. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.

Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.

Return remaining marmalade-soy sauce mixture to saucepan and bring to full boil; heat rice according to package directions . Transfer rice to serving bowl; stir in remaining 2 Tbsp. marmalade and cilantro.

Serve skewers with rice and the boiled marmalade-soy sauce mixture. Makes 4 servings.