To make the salsa: mix yogurt and coconut milk in a medium bowl until smooth. Reserve 1 tablespoon each of the cilantro and diced peppers for garnish at serving time.
Stir the remaining cilantro and peppers into the yogurt mixture along with the mint, cucumber, jalapeño, ginger, garlic, hot sauce and salt.
Mix in 1 tablespoon of the canned pineapple juice; refrigerate salsa until serving time. Yield: about 2 1/2 cups salsa.
Place 4 shrimp and 4 pineapple chunks on each skewer. Spray with non-stick cooking spray and sprinkle with Cajun seasoning on each side.
Place on heated grill and cook about 2 minutes each side or until nicely browned and shrimp is cooked.
To serve, divide spinach among serving plates and spoon about 1/2 cup salsa onto each plate. Sprinkle reserved cilantro leaves and diced peppers over salsa. Place shrimp skewer alongside salsa.
