Xanthan Gum Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple chunks hit the grill together, picking up smoky char marks while a sticky coconut-ginger glaze pulls everything into something that tastes genuinely tropical and a little addictive. The glaze comes together in minutes on the stovetop — coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and a touch of raw honey reduce into a glossy, flavor-packed coating with zero thickeners or stabilizers involved. That matters because so many bottled sauces and glazes sneak in xanthan gum as a texture agent, making it hard to trust anything pre-made when you're avoiding it. Here, every ingredient is straightforward and easy to verify, so you can cook with real confidence. The technique of reserving half the glaze before it ever touches raw shrimp is a smart move that keeps the finishing drizzle clean and safe to use at the table. A scatter of fresh cilantro and a squeeze of lime over the finished skewers adds brightness that makes the whole platter feel like something you'd order at a beachside restaurant. Whether you're firing these up for a weeknight dinner or a backyard cookout, they disappear 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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