Lactose Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a warm-weather grill night — juicy shrimp, caramelized pineapple, and a sticky-sweet glaze that smells absolutely incredible the moment it hits the heat. The coconut-ginger glaze comes together in just a few minutes on the stovetop, built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, apple cider vinegar, and a touch of raw honey — zero dairy anywhere in sight. That matters because so many glazes and marinades sneak in butter or cream-based ingredients, but this one is entirely plant-based in its fat and flavor base, relying on coconut oil and coconut aminos for richness instead. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps the finishing drizzle clean and safe for everyone at the table. Alternating shrimp and pineapple on each skewer isn't just pretty — the fruit's natural sugars baste the shrimp as everything grills, adding another layer of flavor without any extra effort. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy. This is the kind of recipe that disappears fast, so you may want to double 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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