Smoky, caramelized, and bursting with tropical sweetness, these grilled skewers are the kind of dish that disappears fast at any cookout. The glaze comes together in minutes on the stovetop — coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey reduce into something sticky and deeply savory without relying on any citrus-based acids. Apple cider vinegar steps in to add just enough brightness, making this one of those rare recipes where avoiding citric acid doesn't mean sacrificing any complexity of flavor. Threading the shrimp and pineapple in alternating pieces means every bite gets that perfect hit of char, juicy fruit, and glazed seafood all at once. The two-bowl glaze method — keeping the basting portion separate from anything that touched raw shrimp — is a smart, clean technique that also means you get a gorgeous drizzle right before serving. Fresh cilantro and optional lime wedges finish the platter with color and a little extra lift. Whether you're grilling outdoors or using a grill pan on the stovetop, this recipe is genuinely easy to pull off and impressive enough to serve to guests.
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If using wooden skewers, submerge them in water for at least 20 minutes so they don't char on the grill.
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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