Seed Oil Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze

Total time50 min

Prep time20 min

Cook time10 min

Seed Oil Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze

Sweet, smoky, and just a little tropical, these grilled skewers hit every note you want from a summer cookout without a drop of industrial vegetable or seed oil in sight. Coconut oil handles all the cooking duties here — both for tossing the shrimp and pineapple and for greasing the grill — so you're completely clear of the canola, soybean, and sunflower oils that sneak into so many marinades and bottled glazes. The glaze itself is built from coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey, which means bold, layered flavor with zero mystery ingredients. Alternating juicy pineapple chunks with plump shrimp on each skewer isn't just pretty — the fruit caramelizes against the grill grates and bastes the shrimp in natural sweetness as everything cooks. The smart move of reserving half the glaze before it ever touches raw shrimp means you get a glossy, food-safe drizzle right at the end that makes the finished platter look genuinely restaurant-worthy. A squeeze of lime and a handful of fresh cilantro over the top pull the whole thing together in about the time it takes to heat the grill. This is the kind of recipe that makes clean eating feel like a total upgrade rather than a compromise.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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