Cashew Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple on a skewer is the kind of dish that makes everyone hover near the grill. The real star here is the coconut-ginger glaze — a quick stovetop reduction of coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and honey that turns glossy and deeply savory in just a few minutes. Many Asian-inspired glazes and sauces lean on cashew-based ingredients or are processed alongside tree nuts, but every component here is naturally free of that concern, built entirely from pantry staples and fresh produce. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps the finishing drizzle clean and food-safe. Alternating the shrimp and pineapple on the skewers isn't just pretty — it lets the heat circulate evenly so you get perfectly pink, 145°F shrimp and lightly charred fruit in the same two-to-three minute window per side. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole platter and makes it feel like something you'd order at a beachside restaurant. This one is genuinely weeknight-fast but impressive enough to anchor a backyard cookout spread.
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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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