Capsaicin Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Grilled shrimp and pineapple is one of those combinations that just works — sweet, savory, a little caramelized at the edges, and bright enough to feel like a proper warm-weather meal. The glaze here is built from coconut aminos, fresh ginger, pineapple juice, turmeric, and a touch of honey, which means every bit of flavor comes from genuinely heat-free ingredients with no sneaky chili derivatives hiding in a sauce packet. That matters more than people realize, since so many bottled glazes and marinades rely on pepper extracts or spice blends that can cause real discomfort for anyone avoiding capsaicin. The technique is straightforward: reduce the glaze on the stovetop until it thickens, then brush it onto the skewers only after the first flip so there's no cross-contact with raw shrimp. Fresh pineapple pulls double duty here — it gets threaded onto the skewers for those gorgeous grill marks and also gets juiced directly into the glaze, tying the whole dish together. A squeeze of lime and a handful of cilantro at the end keep things feeling fresh and vibrant without adding any heat. It's the kind of recipe that looks impressive on a platter but comes together with very little fuss.
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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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