Gluten Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy shrimp and caramelized pineapple hit the grill together, and the result is smoky, sweet, and a little tangy all at once — the kind of dish that disappears fast at any cookout. The real star is the coconut-ginger glaze, built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey, all reduced down until it's glossy and deeply flavorful. Coconut aminos do the heavy lifting here in place of soy sauce, which means the glaze is naturally free of wheat and gluten without any awkward substitutions or specialty products that are hard to track down. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps everything food-safe and means you get a bright, fresh drizzle right at the end. A squeeze of lime and a handful of cilantro over the top pull the whole platter together with a little freshness and color. Whether you're cooking for a crowd or just want a weeknight dinner that feels like a vacation, these skewers deliver serious flavor with a surprisingly short ingredient list.
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!