Paraben Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Smoky, caramelized, and bursting with tropical sweetness, these grilled skewers are the kind of dish that makes a weeknight feel like a backyard party. The glaze comes together from coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and raw honey — every single ingredient is straightforward and recognizable, which matters a lot when you're navigating formulations that often hide synthetic preservatives in condiments and sauces. Coconut aminos does a lot of heavy lifting here, delivering that savory depth you'd expect from a traditional soy-based glaze without the additives that can sneak into conventional bottled options. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps the finishing drizzle clean and food-safe. Fresh pineapple pulls double duty — it gets threaded onto the skewers for those gorgeous grill marks and also gets juiced directly into the glaze, so nothing goes to waste. 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. This one is genuinely easy to pull off and impressive enough to serve to guests without a second thought.
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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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