Cinnamon 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 crowd around the grill, and this version delivers serious flavor without a trace of warming spices that can sneak into so many glazes and marinades. The coconut-ginger glaze is built from coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey — bold, bright, and completely free of the spice blends that often hide unwanted ingredients. Reducing the glaze in a small saucepan first is the move that takes this from good to great, concentrating everything into a sticky, glossy coating that clings to every shrimp and pineapple chunk. The smart trick of reserving half the glaze before it ever touches raw shrimp means you get a clean, safe drizzle at the end with zero cross-contact concerns. A few minutes per side over high heat is all it takes to get those gorgeous grill marks on the pineapple and perfectly pink, snappy shrimp. Finish with fresh cilantro and a squeeze of lime and you have a plate that looks like it came from a beachside restaurant. It's light, it's vibrant, and it genuinely could not be easier to pull off on a weeknight or at a backyard cookout.
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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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