Nutmeg 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. The coconut-ginger glaze — built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, apple cider vinegar, and a touch of raw honey — reduces into something sticky, bright, and deeply savory without a single warming spice that could sneak nutmeg into the mix. That matters more than you'd think, since plenty of marinades and bottled glazes lean on spice blends that quietly include it. Here, every ingredient is straightforward and easy to verify. The technique is smart too: half the glaze is reserved before it ever touches raw shrimp, so the finishing drizzle stays clean and safe for everyone at the table. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole platter into something that looks and tastes genuinely restaurant-worthy. Whether you're cooking on an outdoor grill or a stovetop grill pan, this one is fast, crowd-pleasing, and completely stress-free.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!