BHA & BHT Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Smoky, caramelized shrimp paired with juicy grilled pineapple is the kind of combination that makes everyone crowd around the grill, and this version delivers serious flavor without a single synthetic preservative in sight. BHA and BHT are common in packaged sauces, bottled glazes, and even some seafood products, so building everything from scratch here is what keeps this recipe genuinely clean. The glaze comes together from coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and raw honey — real pantry staples with nothing hidden on the label. A smart technique of reserving half the glaze before it ever touches raw shrimp means you get a bright, glossy finish drizzled over the finished skewers rather than a cooked-down afterthought. The coconut oil adds a subtle richness that ties the tropical notes together while keeping the ingredient list short and recognizable. A squeeze of lime and a scatter of fresh cilantro at the end lift the whole platter and make it look as good as it tastes. Whether you're cooking for a backyard cookout or a quick weeknight dinner, these skewers are proof that eating without additives doesn't mean eating without excitement.
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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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