Oats 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 any backyard dinner feel like a vacation. The real star here is the coconut-ginger glaze — a quick stovetop reduction of coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey that turns glossy and deeply savory in just a few minutes. Brushing it onto the skewers right after the flip lets it caramelize against the heat without scorching, giving every bite that sticky, slightly sweet finish. Every single ingredient in this recipe is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved. The whole thing comes together on a grill or grill pan, and a final drizzle of reserved glaze plus fresh cilantro and lime wedges makes it look far more impressive than the effort required. It works just as well for a casual weeknight dinner as it does for entertaining, and the bright tropical flavors mean it rarely needs anything more than a simple side to feel complete.
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!