Peanut Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a summer grill — juicy shrimp, caramelized pineapple, and a sticky glaze that smells absolutely incredible the moment it hits the heat. The coconut-ginger glaze comes together in minutes on the stovetop using coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey, building layers of sweet, tangy, and savory without a single ingredient that raises a peanut concern. Store-bought glazes and marinades can be a minefield of unexpected additives, so making this one from scratch puts you fully in control of what goes on the food. The technique of reserving half the glaze before it ever touches raw shrimp is a smart, clean move that keeps everything safe and food-safe at the table. Fresh pineapple does double duty here — chunked onto the skewers for those gorgeous grill marks and squeezed into the glaze for brightness. A scatter of cilantro and a squeeze of lime at the end lifts the whole platter and makes it look like something you'd order at a beachside restaurant. Whether you're cooking for a crowd or just a weeknight dinner outside, this one is genuinely hard to beat.
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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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