Combine the peanuts, soy sauce, molasses, garlic, crushed red peppers and water in a saucepan. Bring to a boil and reduce the heat. Simmer for 5 minutes.
Thread the shrimp and pineapple alternately onto skewers. Brush generously with vegetable oil. Place the shrimp on a grill rack. Grill for 7 to 8 minutes or until the shrimp turn pink, turning once.
Spoon Coconut Ginger Rice onto each serving plate and top with the shrimp skewers. Serve the hot peanut sauce on the side for dipping. Serve with lemon quarters.