Brazil Nut Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a warm-weather meal — juicy shrimp, caramelized pineapple, and a sticky glaze that smells absolutely incredible the moment it hits the grill. The coconut-ginger 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 for that glossy, slightly sweet finish. Brushing the glaze only onto the cooked side of the skewers is a smart move that keeps everything food-safe while locking in maximum flavor during those final minutes on the grill. Tree nut allergies can make tropical-inspired dishes feel off-limits, but every ingredient here is naturally free of brazil nuts and the usual suspects that sneak into store-bought marinades and sauces. Coconut oil keeps the shrimp and pineapple from sticking and adds a subtle richness without overwhelming the bright, citrusy profile. A squeeze of lime and a handful of fresh cilantro at the end pull the whole platter together in a way that looks way more impressive than the effort involved. Whether you're cooking for a crowd or just a weeknight dinner on the back porch, these skewers are the kind of recipe you'll come back to all summer long.
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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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