Celery 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 any backyard dinner feel like a proper occasion. The real star here is the coconut-ginger glaze — a quick reduction of coconut aminos, fresh pineapple juice, grated ginger, turmeric, and honey that turns glossy and deeply savory in just a few minutes on the stove. Brushing it over the skewers during the final minutes of grilling means every bite gets that sticky, fragrant coating without any risk of cross-contamination from the raw shrimp. The whole lineup of ingredients is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Coconut oil keeps the shrimp and pineapple from sticking while adding a subtle richness that plays beautifully against the bright lime and fresh cilantro at the end. Getting those light grill marks on the pineapple is the move — the heat concentrates the fruit's sweetness and makes it taste almost like candy next to the savory shrimp. Serve straight off the grill with extra glaze drizzled on top and a few lime wedges on the side for a finish that's equal parts tropical and satisfying.
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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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