High Fructose Corn Syrup Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Smoky, caramelized, and bursting with tropical flavor, these grilled skewers are the kind of dish that makes a backyard dinner feel like a real occasion. The glaze is where the magic happens — coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey come together in a quick stovetop reduction that's sticky, bright, and completely free of the corn-derived sweeteners that sneak into so many bottled sauces and marinades. Coconut aminos does a lot of heavy lifting here, delivering that savory, slightly sweet depth you'd expect from a teriyaki-style glaze without any of the usual ingredient concerns. The technique of reserving half the glaze before it touches raw shrimp is a smart move that keeps the finishing drizzle clean and safe to spoon right over the platter. Fresh pineapple pulls double duty — chunked onto the skewers for those gorgeous grill marks and juiced directly into the glaze — so nothing goes to waste and the flavor stays cohesive. A scatter of cilantro and a squeeze of lime at the end lifts everything and makes the whole plate look as good as it tastes. Whether you're cooking for a crowd or just treating yourself to something a little special on a weeknight, this one is genuinely hard to beat.
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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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