Legume Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and just a little tropical, these grilled skewers are the kind of dish that disappears fast at any cookout. Juicy shrimp and caramelized pineapple chunks get threaded onto skewers, kissed by the grill, and finished with a sticky coconut-ginger glaze that hits every note — tangy, savory, and faintly sweet all at once. The glaze comes together in minutes on the stovetop using coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey, so every ingredient earns its place. Coconut aminos do a lot of heavy lifting here, delivering that deep umami flavor you'd normally expect from soy sauce without any legume-derived ingredients sneaking in. The recipe also keeps a reserved portion of glaze separate from the raw shrimp, so you get a clean, bright drizzle over the finished skewers — a small step that makes a big difference in both food safety and flavor. Fresh cilantro and a squeeze of lime at the end lift the whole platter and make it feel genuinely restaurant-worthy. Whether you're grilling outdoors or using a grill pan on the stovetop, this one is easy enough for a weeknight but impressive enough to serve to guests.
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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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