Artificial Food Coloring Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a summer grill — juicy shrimp, caramelized pineapple, and a sticky-sweet glaze that smells absolutely incredible the moment it hits the heat. The coconut-ginger glaze comes together in minutes on the stovetop using coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and raw honey — every single ingredient is exactly what it sounds like, with no synthetic dyes or mystery additives hiding in the mix. That matters more than you might think with bottled sauces and marinades, which are notorious for sneaking in artificial colorings to boost their visual appeal. Here, the golden hue comes entirely from turmeric and the natural caramelization of fruit sugars on a hot grill. Threading the shrimp and pineapple in alternating pieces isn't just pretty — it lets the heat circulate evenly so everything cooks at the same pace and picks up those gorgeous char marks. A squeeze of fresh lime and a scatter of cilantro at the end keep things bright and fresh without adding anything unnecessary. Whether you're cooking for someone with sensitivities or just trying to keep your plate clean and colorful the natural way, this one delivers big flavor with zero compromise.
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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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