Citrus 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 tropical flavor without relying on citrus juice in the marinade or glaze. The sticky coconut-ginger glaze gets its brightness from fresh pineapple juice squeezed right from the fruit you're already using, plus a splash of apple cider vinegar and a hint of turmeric — no orange or lemon needed anywhere in the recipe. Coconut aminos bring a savory, slightly sweet depth that ties everything together beautifully. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps the finishing drizzle clean and safe to spoon right over the platter. Alternating shrimp and pineapple chunks on each skewer means every bite gets that sweet, smoky char from the grill alongside tender, perfectly cooked seafood. It comes together quickly on a grill or grill pan, making it just as doable on a weeknight as it is impressive for 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)
Can be omittedlime
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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