Pescatarian Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and just a little tropical, these grilled skewers are the kind of dish that makes everyone hover near the grill waiting for their share. Juicy shrimp and caramelized pineapple chunks alternate on each skewer, picking up gorgeous char marks while a coconut-ginger glaze lacquers everything in warm, tangy sweetness. The glaze itself — built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey — reduces down into something deeply savory and fragrant in just a few minutes on the stovetop. One smart move in the instructions keeps things safe and clean: half the glaze is reserved before it ever touches raw shrimp, so you always have a fresh, vibrant drizzle ready for the finished platter. A squeeze of lime and a scatter of cilantro at the end brighten everything up and make the colors pop. This is genuinely one of the easiest ways to put a showstopper on the table, whether you're firing up the backyard grill or just working with a grill pan on the stovetop.
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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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