Turkey Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple on a skewer is one of those combinations that just makes sense — sweet, savory, and smoky all at once. 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, then simmered down until it's glossy and deeply flavorful. Brushing it onto the skewers in the final minutes of grilling lets it caramelize without burning, giving every bite that sticky, restaurant-worthy finish. Because the glaze is made entirely from scratch with clean, simple ingredients, there's no need to scan labels for hidden poultry-derived additives or mystery flavor enhancers that sometimes sneak into bottled sauces. Alternating the shrimp and pineapple chunks on the skewers isn't just pretty — it helps everything cook evenly and lets the fruit pick up those gorgeous grill marks. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole dish and make it feel like something you'd order at a beachside restaurant. This one is fast, crowd-pleasing, and genuinely hard to mess up.
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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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