Chestnut Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers are the kind of dish that makes a backyard grill night feel like a genuine occasion. Juicy shrimp and caramelized pineapple chunks pick up gorgeous char marks while a coconut-ginger glaze — built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey — reduces down into something sticky, bright, and deeply savory. The whole thing comes together with clean, straightforward ingredients, so there's no need to scrutinize labels for hidden additives or worry about cross-contact from processed sauces. A smart technique here is reserving half the glaze before it ever touches the raw shrimp, so you always have a fresh, safe drizzle ready for the finished platter. Fresh cilantro and a squeeze of lime at the end lift every bite and make the colors pop. Whether you're cooking for a crowd or just want a weeknight dinner that feels a little special, these skewers deliver serious flavor without any fuss.
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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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