Mushroom 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 makes a backyard dinner feel like a real occasion. Juicy shrimp and caramelized pineapple chunks get threaded onto skewers and hit the grill until they're beautifully charred and fragrant. The real star is the coconut-ginger glaze — a quick stovetop reduction of coconut aminos, fresh pineapple juice, grated ginger, turmeric, apple cider vinegar, and honey that builds serious depth without a single ingredient that could cause concern for anyone avoiding fungi. Because the whole dish is built around clean, whole-food ingredients, there's no need to scrutinize labels or swap anything out — it's naturally free of anything problematic right from the start. A smart technique here keeps the reserved glaze separate from the raw shrimp, so the finishing drizzle stays bright and safe to spoon over everything at the table. Scatter fresh cilantro on top and squeeze a little lime over the platter, and you've got a dish that looks and tastes like it came from a restaurant grill.
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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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