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1. Peel and devein shrimp; thread onto four skewers*. Cut pineapple crosswise into four slices; core, if desired, and cut each slice into quarters to make 16 small wedges. Thread onto four additional skewers. In a small saucepan combine 4 tablespoons of the marmalade, the water, and soy sauce. Brush some of the marmalade-soy sauce mixture onto shrimp and pineapple.
2. Place skewers on the rack of an uncovered grill directly over medium heat. Grill for 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
3. Return remaining marmalade-soy sauce mixture to saucepan and bring to a rolling boil. Heat rice according to package directions. Transfer rice to a serving bowl; stir in remaining 2 tablespoons marmalade and the cilantro.
4. Serve skewers with rice and the marmalade-soy sauce mixture.