Sesame Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy shrimp and caramelized pineapple chunks hit the grill together, picking up smoky char marks while a sticky coconut-ginger glaze turns everything glossy and deeply flavorful. The glaze comes together in minutes on the stovetop — coconut aminos, fresh pineapple juice, grated ginger, a splash of apple cider vinegar, turmeric, and honey — and it's the kind of sauce that makes you want to lick the spoon. Coconut aminos do all the savory heavy lifting here, which means you get that rich, umami-forward depth without any soy or sesame sneaking in through a bottled sauce. That swap matters more than it sounds, because so many teriyaki-style glazes and marinades rely on sesame oil or tahini as a base note, making dishes like this tricky to pull off safely from a standard recipe. Here, every ingredient is straightforward and easy to verify, so you can focus on the grill instead of the label. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole platter and make it look like something straight off a restaurant menu. These skewers are a genuinely crowd-pleasing option for a backyard cookout or a quick weeknight dinner that feels anything but ordinary.
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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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