Macadamia Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple chunks hit the grill together, picking up smoky char marks while a coconut-ginger glaze turns glossy and fragrant right on top. The glaze itself is a bright little powerhouse — coconut aminos, fresh pineapple juice, grated ginger, a touch of turmeric, and raw honey all reduce down into something that tastes far more complex than the ingredient list suggests. Tropical skewer recipes can sometimes sneak in nut-based sauces or garnishes, but every component here is straightforward and completely free of tree nut concerns. The smart two-bowl glaze technique — reserving half before it ever touches raw shrimp — means you get a clean, food-safe drizzle over the finished skewers without any shortcuts. A squeeze of lime and a handful of fresh cilantro at the end pull the whole platter together with a pop of brightness. This is the kind of recipe that looks impressive enough for a backyard cookout but is genuinely easy to pull off on a weeknight grill pan.
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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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