Emulsifier Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a summer grill — juicy shrimp, caramelized pineapple, and a sticky-sweet glaze that smells absolutely incredible the moment it hits the heat. The coconut-ginger glaze comes together from scratch using coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and raw honey, so there are no mystery additives or processed thickeners hiding in the mix. That matters more than it sounds, because so many bottled glazes and marinades sneak in lecithin, polysorbates, or other emulsifying agents that people following a clean ingredient approach are trying to avoid. Here, the glaze reduces naturally in a small saucepan until it thickens and clings to the back of a spoon — no shortcuts, no stabilizers needed. Coconut oil does the light work of coating the shrimp and pineapple before they go on the grill, keeping everything moist without any emulsified sprays or blended fats. A smart trick in the instructions keeps a reserved portion of glaze separate from the raw shrimp, so the final drizzle over the platter stays clean and safe to eat. Finish with fresh cilantro and a squeeze of lime, and you've got a dish that looks like it came from a restaurant but was built entirely from whole, straightforward ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!