Mediterranean Diet Friendly Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a warm-weather meal — juicy grilled shrimp, caramelized pineapple, and a sticky-sweet glaze built from fresh ginger, turmeric, and coconut aminos. The combination of lean seafood, fruit, and anti-inflammatory spices makes this dish a natural fit for a way of eating that leans on whole, minimally processed ingredients. Coconut aminos stand in for soy sauce and keep things clean without sacrificing that savory depth, while a touch of raw honey and fresh pineapple juice round out the glaze beautifully. The technique is straightforward: reduce the glaze on the stovetop, thread everything onto skewers, and let the grill do the heavy lifting in just a few minutes per side. Alternating shrimp and pineapple on each skewer isn't just pretty — it ensures every bite gets that sweet, smoky contrast. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole platter and make it feel genuinely restaurant-worthy. This is the kind of recipe that looks impressive enough for company but comes together fast enough for a Tuesday night.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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