Eggless Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and finished with a sticky tropical glaze, these shrimp and pineapple skewers are the kind of thing that disappears off the platter before you even sit down. The coconut-ginger glaze comes together in just a few minutes on the stovetop — coconut aminos, fresh pineapple juice, grated ginger, a touch of turmeric, and raw honey reduce into something genuinely special. Grilling the pineapple alongside the shrimp caramelizes its natural sugars and adds a subtle char that plays beautifully against the bright, tangy glaze. The whole recipe is naturally free of eggs at every step, with no marinades, batters, or sauces that typically sneak them in — just clean, bold ingredients doing all the work. A smart trick here is reserving half the glaze before it ever touches the raw shrimp, so you always have a fresh drizzle ready for serving without any cross-contact concerns. Finish with cilantro and a squeeze of lime and you've got a dish that looks like it came off a restaurant grill but came together in your own backyard.
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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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