Barley Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy shrimp and caramelized pineapple fresh off the grill is one of those combinations that just works — sweet, smoky, and a little tangy all at once. The real star here is the coconut-ginger glaze, built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey, which reduces into a glossy, flavor-packed coating that clings to every piece. Coconut aminos does a lot of heavy lifting in this recipe — it delivers that savory, umami depth you'd expect from a soy-based sauce, but without any grain-derived ingredients, making it a smart swap for anyone navigating grain sensitivities. The technique of reserving half the glaze before it ever touches raw shrimp is a small but smart move that keeps everything food-safe and lets you drizzle that bright, fresh flavor right over the finished skewers. Threading the shrimp and pineapple with small gaps between pieces means the heat circulates evenly, so you get perfectly pink, tender shrimp rather than steamed ones. A squeeze of lime and a handful of fresh cilantro at the end pull the whole platter together into something that looks and tastes like it came from a beachside restaurant.
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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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