Gut Friendly Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and just a little tangy, these grilled skewers hit every note you want from a warm-weather meal without a single ingredient that's going to leave your gut feeling rough afterward. The glaze is built from coconut aminos, fresh ginger, apple cider vinegar, turmeric, and a touch of raw honey — a lineup that's as functional as it is delicious, with none of the soy, refined sugar, or additives that can quietly wreak havoc on a sensitive digestive system. Fresh pineapple does double duty here, lending natural sweetness to the glaze while caramelizing beautifully on the grill alongside the shrimp. Grating the ginger fresh rather than using a powder keeps the flavor bright and the anti-inflammatory benefits intact. The technique of reserving half the glaze before it ever touches raw shrimp is a smart, clean move that means every finished skewer gets a glossy, flavor-packed finish. A squeeze of lime and a handful of cilantro at the end lift the whole dish and make it feel like something you'd order at a restaurant — except you know exactly what went into it.
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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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