Black Pepper 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 crack of black pepper. The coconut-ginger glaze — built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, apple cider vinegar, and a touch of raw honey — reduces into something sticky, bright, and deeply savory that coats every piece beautifully. Tossing the shrimp and pineapple in melted coconut oil before grilling helps them char at the edges while staying tender inside, and the alternating skewer pattern means you get a little sweet fruit with every bite of seafood. The smart two-bowl glaze method keeps the reserved portion clean so you can drizzle it generously over the finished skewers without any food safety worries. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole thing and makes it feel like something you'd order at a beachside restaurant. So many marinades and glazes lean hard on black pepper as a backbone flavor, but the ginger and turmeric here do all that work — warming, aromatic, and just a little bold — so nothing feels missing.
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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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