Nightshade Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple on a skewer is the kind of dish that makes everyone hover near the grill, and this version delivers serious flavor without a single nightshade in sight. Soy sauce and hot sauce are the usual go-to glazes for seafood skewers, but both are off the table for nightshade-free cooking — here, coconut aminos and fresh pineapple juice do the heavy lifting instead, creating a sticky, savory-sweet base that clings beautifully to every piece. A little grated ginger, apple cider vinegar, and turmeric round out the glaze with warmth and depth, so nothing tastes like a compromise. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps the finishing drizzle clean and safe to use straight from the pan. Pineapple chunks char just enough on the grill to turn jammy and golden, which plays perfectly against the tender, smoky shrimp. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole platter and make it look like something you'd order at a beachside restaurant. This one is genuinely crowd-pleasing, whether you're cooking for dietary needs or just want a fresh, vibrant meal off the 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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