Beef Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers are the kind of thing that disappears off the platter before you even sit down — juicy shrimp and caramelized pineapple chunks, kissed by the grill and lacquered with a sticky coconut-ginger glaze that smells absolutely incredible. The glaze comes together in just a few minutes on the stovetop, built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, apple cider vinegar, and a touch of raw honey — no soy, no refined sugar, just bright, layered flavor. Brushing it on only after the flip keeps everything food-safe while still getting that gorgeous, glossy finish on every piece. Alternating the shrimp and pineapple on each skewer isn't just pretty — it lets the heat circulate evenly so nothing overcooks or steams. A squeeze of lime and a scatter of fresh cilantro at the end cut through the sweetness and pull the whole dish together. This is the kind of recipe that works just as well for a weeknight dinner as it does for a backyard cookout, and it comes together with a short, clean ingredient list that's easy to shop for.
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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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