Hazelnut Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These grilled skewers hit every note you want from a warm-weather meal — juicy shrimp, caramelized pineapple, and a sticky coconut-ginger glaze that smells absolutely incredible the moment it hits the heat. The glaze comes together in just a few minutes on the stovetop, built from coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey, then reduced until it clings to the back of a spoon. Brushing it onto the skewers only after the flip is a smart move that keeps everything food-safe while still delivering that glossy, lacquered finish. Tree nut allergies can make sauces and glazes a minefield, but every ingredient here is straightforward and easy to verify — no hidden pastes, no specialty blends, no ambiguous "natural flavors" to second-guess. The pineapple does double duty, adding sweetness to the glaze and charring beautifully on the grill alongside the shrimp. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a platter that looks like it came from a restaurant 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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