Pistachio Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers are the kind of thing that disappears off the platter before you even sit down — juicy shrimp and caramelized pineapple chunks, kissed by the grill and lacquered with a sticky coconut-ginger glaze that hits every note at once. The glaze comes together in minutes from coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey, reducing into something glossy and deeply savory-sweet. Alternating the shrimp and pineapple on the skewers isn't just for looks — it lets the heat circulate evenly so everything cooks at the same pace and picks up those gorgeous grill marks. A smart step in the instructions keeps half the glaze reserved and untouched by raw shrimp, so you get a clean, safe drizzle over the finished skewers right before serving. The whole lineup of ingredients is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, crowd-pleasing food. Finish with fresh cilantro and a squeeze of lime and you've got a dish that looks like it came from a beachside restaurant, made entirely at home.
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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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