Gelatin Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a warm-weather meal — juicy shrimp, caramelized pineapple, and a sticky glaze that smells absolutely incredible coming off the grill. The coconut-ginger glaze comes together in minutes on the stovetop using coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey, reducing into something glossy and deeply savory-sweet. Every single ingredient here is naturally free of animal-derived gelling agents, so there's no need to audit labels or swap anything out — it just works as written. Alternating the shrimp and pineapple on the skewers isn't just pretty; it lets the heat circulate evenly so you get that perfect pink, opaque shrimp and those gorgeous grill marks on the fruit at the same time. The smart move of reserving half the glaze before it ever touches raw shrimp means you get a clean, bold drizzle over the finished platter without any food-safety stress. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole thing and makes it feel like something you'd order at a beachside restaurant. This one is genuinely easy enough for a weeknight but impressive enough to put in front of guests.
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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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