Mustard Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple chunks on a skewer are already a crowd-pleaser, but the coconut-ginger glaze here is what takes everything to the next level. It's built from coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey — all simmered down into a sticky, fragrant coating with zero mustard anywhere in sight. That matters more than it sounds, because bottled glazes and marinades are notorious for sneaking in mustard as a background ingredient, and making your own from scratch puts you fully in control. The technique is smart, too: half the glaze is reserved before it ever touches raw shrimp, so you get a clean, safe drizzle to finish the platter. A quick two to three minutes per side over high heat gives the shrimp that perfect pink snap and leaves the pineapple with gorgeous grill marks. Fresh cilantro and a squeeze of lime at the end brighten the whole dish and make it feel like something you'd order at a beachside restaurant. It's the kind of recipe that looks impressive but comes together with surprisingly little effort.
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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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