Alpha Gal Friendly Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Smoky, caramelized shrimp paired with juicy grilled pineapple is the kind of dish that disappears from the platter before you even sit down. Every ingredient here is entirely free from mammalian meat and dairy, which means people managing an alpha-gal allergy can dig in without any of the usual second-guessing. The glaze comes together from coconut aminos, fresh pineapple juice, ginger, and a touch of honey — bold, bright flavors that have absolutely nothing to hide. Coconut oil handles both the toss and the grill, keeping everything rich and lightly charred without a drop of butter in sight. The recipe is smart about food safety too, reserving half the glaze before it ever touches raw shrimp so you get a clean, glossy finish at the end. A squeeze of lime and a handful of fresh cilantro pull the whole thing together into something that feels genuinely festive. Fire up the grill and get the skewers ready — this one is a keeper.
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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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