Wheat Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple on a skewer is the kind of dish that makes a backyard cookout feel like a tropical escape. The glaze is where the magic happens — coconut aminos stand in beautifully for soy sauce, delivering that deep, savory-sweet depth without any wheat in sight, which is a genuine win when so many bottled sauces are off-limits. Fresh ginger, turmeric, a splash of apple cider vinegar, and a touch of raw honey round it out into something that tastes far more complex than the ingredient list suggests. The trick of reserving half the glaze before it ever touches raw shrimp means you get a glossy, safe drizzle at the end that really makes the finished platter shine. Pineapple does double duty here — chunked onto the skewers for those gorgeous grill marks and juiced right into the glaze so nothing goes to waste. A scatter of fresh cilantro and a squeeze of lime at the end brighten everything up and keep the whole dish feeling light and vibrant. Fire up the grill, because this one disappears fast.
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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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