Caffeine Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and just a little tropical, these grilled skewers are the kind of dish that makes everyone hover near the grill waiting for their share. Juicy shrimp and caramelized pineapple chunks get threaded together and kissed with a coconut-ginger glaze that's tangy, lightly sweet, and deeply fragrant — all without a drop of caffeine hiding anywhere in the ingredient list. That's easier than it sounds, since plenty of marinades and store-bought sauces sneak in unexpected sources; here, the glaze is built from scratch using coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey. The technique is straightforward: reduce the glaze on the stovetop until it thickens and clings, then brush it onto the skewers only after the first flip so it lacquers the shrimp without any food-safety drama. A final drizzle of reserved glaze, a scatter of fresh cilantro, and a squeeze of lime over the platter and you've got something that looks genuinely impressive. Whether you're firing up an outdoor grill or a stovetop grill pan, this one comes together fast and disappears even faster.
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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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