Nitrate & Nitrite Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Smoky, caramelized, and bursting with tropical flavor, these grilled skewers are the kind of dish that makes a backyard cookout feel like a real occasion. Shrimp and fresh pineapple are a natural pairing — the fruit's natural sugars char beautifully on the grill while keeping the shrimp juicy and tender. The glaze is where things get really interesting: coconut aminos, fresh ginger, a touch of turmeric, and raw honey reduce down into a sticky, glossy coating that clings to every bite. Coconut aminos stand in for soy sauce here, which matters because conventional soy-based sauces and many processed condiments can sneak in preservatives you'd rather avoid — this glaze is built entirely from whole, clean ingredients with nothing hidden in the label. The technique of reserving half the glaze before it ever touches raw shrimp is a smart, food-safe move that means you get a fresh, vibrant drizzle over the finished skewers rather than a cooked-off afterthought. A squeeze of lime and a handful of cilantro at the end brighten everything up and make the platter look as good as it tastes. Whether you're cooking for a crowd or just a weeknight dinner, this one is fast, fuss-free, and genuinely hard to resist.
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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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