Red Meat Allergy Friendly Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple chunks hit the grill together, and the result is smoky, sweet, and just a little tangy — the kind of skewer that disappears fast at any cookout. The coconut-ginger glaze is the real star here, built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey, then reduced until it's glossy and clings to every piece. Because the entire dish is built around shrimp and fresh fruit, there's no red meat anywhere in sight — no beef, no lamb, no pork — making it a genuinely easy and delicious option for anyone navigating that allergy at the table. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps everything safe and flavor-forward at the same time. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole platter and make it feel like something you'd order at a beachside restaurant. Fire up the grill and get ready for a recipe that's as crowd-pleasing as it is allergy-friendly.
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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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