Pork Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a warm-weather grill session — juicy shrimp, caramelized pineapple, and a sticky-sweet glaze that smells absolutely incredible the moment it hits the heat. The coconut-ginger glaze comes together in just a few minutes on the stovetop, built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, apple cider vinegar, and a touch of raw honey. It's the kind of sauce that makes you want to lick the spoon before the skewers even hit the grill. Everything here is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — the recipe is clean from the start. A smart trick worth noting: the glaze is split in two before any raw shrimp touches it, so the reserved half stays safe for drizzling at the end without any cross-contact concerns. Finishing with fresh cilantro and a squeeze of lime brings a bright, herby lift that balances the richness of the coconut oil and the sweetness of the pineapple. Whether you're cooking for a crowd or just treating yourself on a weeknight, these skewers deliver serious flavor 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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