Walnut Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and just a little tropical, these grilled skewers are the kind of dish that makes everyone hover near the grill waiting for their share. Juicy shrimp and caramelized pineapple chunks get threaded onto skewers and kissed with a sticky coconut-ginger glaze that builds serious flavor from a short list of clean ingredients — coconut aminos, fresh ginger, turmeric, apple cider vinegar, and a touch of raw honey. The glaze reduces down in just a few minutes on the stovetop until it's glossy and thick enough to cling to every piece. A smart two-bowl approach keeps the basting glaze separate from anything that touched raw shrimp, so the finished drizzle stays fresh and safe to pour right over the platter. Tree nut concerns are completely off the table here — every ingredient is straightforward, and there's nothing hiding in the sauce that would raise a flag. Finish with a scatter of cilantro and a squeeze of lime, and you've got a showstopper that feels restaurant-worthy but comes together on a weeknight without any stress.
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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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