Juicy grilled shrimp and caramelized pineapple on a skewer is the kind of dish that makes any backyard dinner feel like a vacation. The real star here is the coconut-ginger glaze — built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey, it reduces into something sticky, bright, and deeply savory. Coconut aminos do a lot of heavy lifting in this recipe, standing in for soy-based sauces that can sneak grain derivatives into an otherwise clean dish. Every ingredient on this list is naturally free of rye and rye-containing grains, so there's no label-scanning or substitution stress involved. The technique is straightforward: alternate shrimp and pineapple on the skewers, grill until the edges char just slightly, then hit them with a generous brush of glaze right before they come off the heat. A squeeze of lime and a handful of fresh cilantro at the end pull the whole thing together with a little brightness. It's the kind of recipe that looks impressive but comes together with minimal fuss.
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If using wooden skewers, submerge them in water for at least 20 minutes so they don't char on the grill.
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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