Soy Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
These skewers hit every note you want from a summer grill — juicy shrimp, caramelized pineapple, and a sticky-sweet glaze that smells absolutely incredible the moment it hits the heat. The secret weapon here is coconut aminos, which delivers that deep, savory-sweet depth you'd normally get from soy sauce without any of the soy. It's a smart swap that works beautifully, especially since so many bottled glazes and marinades are loaded with hidden soy ingredients. Fresh pineapple juice and grated ginger go straight into the glaze alongside a touch of turmeric and honey, building layers of flavor from pantry staples you can actually trust. The technique of reserving half the glaze before it ever touches raw shrimp is a small but brilliant move — it means you get a clean, glossy finish drizzled over the finished skewers right before serving. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the platter look like it came straight out of a restaurant kitchen. Whether you're grilling for a crowd or just a weeknight dinner, this one is genuinely hard to resist.
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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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