Almond Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple on a skewer is the kind of dish that makes any backyard gathering feel like a proper occasion. The real star here is the coconut-ginger glaze — a quick stovetop reduction of coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey that builds deep, bright flavor without a single nut in sight. For anyone navigating tree nut allergies, this recipe is a genuinely easy win because every ingredient is naturally free of almonds and almond-derived products, with no substitutions or workarounds needed. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps things food-safe and means you get a glossy, flavor-packed drizzle right at the end. Grilling over medium-high heat gives the shrimp that perfect snap and the pineapple those gorgeous char marks that make the whole platter look like it came from a restaurant kitchen. A squeeze of lime and a handful of fresh cilantro at the end tie everything together with a little brightness and color.
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Learn more →Ingredients
4 servings
For the skewers
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on
- 2 cups fresh pineapple, cut into 1-inch chunks
- 1 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the glaze
- 3 tbsp coconut aminos
- 2 tbsp fresh pineapple juice (squeezed from the cut pineapple)
- 1 tsp fresh ginger, finely grated
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- 1 tsp raw honey
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't char on the grill.
- 2
Combine the coconut aminos, pineapple juice, grated ginger, apple cider vinegar, turmeric, and honey in a small saucepan over medium heat. Cook, stirring occasionally, until the glaze reduces by about one-third and coats the back of a spoon, 4–5 minutes. Remove from heat. Reserve half the glaze in a separate small bowl for serving — do not let it contact the raw shrimp.
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