Dairy Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and just a little tropical, these grilled skewers are the kind of dish that makes everyone crowd around the grill. Juicy shrimp and caramelized pineapple chunks get threaded onto skewers, kissed with high heat, and finished with a sticky coconut-ginger glaze that smells absolutely incredible. The glaze comes together in minutes on the stovetop — coconut aminos, fresh pineapple juice, grated ginger, a touch of turmeric, and raw honey — and the recipe smartly reserves half of it so you always have a clean, uncontaminated drizzle ready for serving. Coconut oil handles both the toss and the grill, keeping every element completely free of butter or dairy without sacrificing any richness. The alternating shrimp-and-pineapple pattern isn't just pretty — leaving small gaps between pieces lets the heat circulate so everything cooks evenly and gets those gorgeous grill marks. A scatter of fresh cilantro and a squeeze of lime at the end brighten the whole platter and make it feel like something you'd order at a beachside restaurant. This one is genuinely easy to pull off on a weeknight but impressive enough to serve 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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