Carrageenan Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Smoky, caramelized, and bursting with tropical flavor, these grilled skewers hit every note you want from a warm-weather meal. The glaze comes together from coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey — all ingredients you can feel confident about, with none of the thickeners or stabilizers that sneak into so many bottled sauces and marinades. That matters because carrageenan turns up in a surprising number of store-bought glazes and even some seafood products, so building everything from scratch here is the whole point. Alternating juicy shrimp with charred pineapple chunks on each skewer means every bite gets a little sweetness, a little heat, and a gorgeous hit of grill smoke. The reserved glaze drizzled at the end keeps the flavors bright and bold without any cross-contact concerns. A squeeze of lime and a handful of fresh cilantro finish things off and make the whole platter look like it came from a restaurant. This one is genuinely easy to pull off on a weeknight but impressive enough to serve to company.
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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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