Yeast 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 everyone crowd around the grill, and this version delivers serious flavor without a single drop of anything fermented or yeast-derived. 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 — and it reduces into something sticky, bright, and deeply savory. Coconut aminos do a lot of heavy lifting here, standing in for soy sauce with a naturally sweet, umami-rich depth that keeps the whole dish clean and compliant. The technique of reserving half the glaze before it touches raw shrimp is a smart move that ensures you get a glossy, food-safe drizzle right before serving. Alternating shrimp and pineapple on each skewer means every bite gets that contrast of smoky char, tender seafood, and sweet-tart fruit. A scatter of fresh cilantro and a squeeze of lime at the end lifts everything and makes it feel like something you'd order at a beachside restaurant. It's an easy, crowd-pleasing meal that proves eating without yeast doesn't mean eating without excitement.
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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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