Rice Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp, caramelized pineapple, and a sticky coconut-ginger glaze — this is the kind of dish that makes people hover around the grill waiting for their skewer. The glaze comes together in just a few minutes on the stovetop, layering coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey into something genuinely special. Coconut aminos do all the savory heavy lifting here, which means you get that deep, umami-rich flavor without reaching for soy sauce or any grain-based condiment. That swap matters more than it sounds — so many glazes and marinades quietly sneak in ingredients that don't work for a grain-free or rice-free table, but every component in this one is clean and straightforward. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps the finishing drizzle bright and food-safe. A squeeze of lime and a handful of fresh cilantro at the end pull everything together into something that looks and tastes like it came off a restaurant grill. Whether you're cooking for a crowd or just a weeknight dinner, 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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