Breastfeeding Friendly Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and finished with a sticky coconut-ginger glaze, these grilled skewers are the kind of meal that feels like a treat while quietly delivering ingredients worth celebrating during the postpartum period. Shrimp is a lean, high-protein seafood that cooks in minutes, and fresh pineapple adds natural sweetness along with a hit of vitamin C. The glaze comes together from coconut aminos, fresh ginger, turmeric, and a touch of raw honey — real, recognizable ingredients with no mystery additives to second-guess. Ginger has long been a go-to for new moms navigating postpartum recovery, and turmeric brings its warm, earthy depth to every bite. The recipe is careful about food safety too, reserving half the glaze before it ever touches raw shrimp so the final drizzle is clean and ready to serve. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole platter and make it feel genuinely restaurant-worthy. Whether you're cooking for yourself or feeding a crowd, this one comes together fast and delivers serious flavor 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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