Pecan Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers are the kind of thing that makes a backyard grill session feel like a full-on tropical escape. Juicy shrimp and caramelized pineapple chunks pick up gorgeous char marks while a coconut-ginger glaze — built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey — reduces down into something sticky, bright, and deeply savory. The whole setup is naturally free from tree nuts of any kind, so there's no scanning labels or worrying about sneaky additions hiding in a marinade or sauce. Every ingredient here is straightforward and easy to source, which means the flavor does all the heavy lifting. A smart trick in the instructions keeps the reserved glaze separate from the raw shrimp, so you get a clean, glossy finish drizzled right over the platter at the end. Finish with fresh cilantro and a squeeze of lime and you've got a dish that looks impressive but comes together with very little fuss.
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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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