Lupin Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and glazed with a sticky coconut-ginger sauce, these grilled skewers are the kind of dish that disappears fast at any backyard cookout. Juicy shrimp and caramelized pineapple chunks take turns on the skewer, picking up gorgeous grill marks and soaking up a glaze built from coconut aminos, fresh ginger, turmeric, and a touch of raw honey. The whole thing comes together with a handful of clean, whole-food ingredients — no fillers, no flour-based thickeners, nothing that would raise a flag for anyone avoiding lupin or legume-derived additives. Coconut aminos do the heavy lifting as a savory, umami-rich base, standing in beautifully for soy sauce without any of the usual concerns around cross-contamination from legume processing. The smart two-bowl glaze technique — reserving half before it ever touches raw shrimp — means you get a fresh, vibrant drizzle over the finished skewers rather than a cooked-down afterthought. A squeeze of lime and a scatter of cilantro at the end brighten everything up and make the plate look like it came straight from a restaurant kitchen. Whether you're cooking for a crowd or just treating yourself on a weeknight, this one is genuinely hard to resist.
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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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