If using bamboo skewers, soak in water for at least 30 minutes.
In a large bowl whisk the mayonnaise, lime juice, sugar, salt, ginger, and sesame oil. Add the cabbage and toss to coat. Refrigerate until ready to serve.
In a large bowl stir the hoisin and Sriracha. Add the pineapple chunks and shrimp and turn to coat. Cover and marinate at room temperature for 15 minutes.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Thread three pineapple chunks and three shrimp onto each skewer. Discard any remaining marinade. Lightly brush the pineapple and shrimp with vegetable oil. Grill the kabobs over direct high heat, with the lid closed, until the shrimp are slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once or twice.
Remove the slaw from the refrigerator and fold in the cilantro and sesame seeds. Serve the kabobs warm with the slaw.