Pregnancy Friendly Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Juicy grilled shrimp and caramelized pineapple on a skewer is the kind of meal that feels like a treat but comes together with genuinely wholesome ingredients. The coconut-ginger glaze — built from coconut aminos, fresh pineapple juice, grated ginger, turmeric, and a touch of raw honey — is bright, warming, and completely free of anything you'd want to avoid right now. One of the smartest moves in this recipe is reserving half the glaze before it ever touches raw shrimp, so the finishing drizzle is always safe and uncontaminated — a small step that makes a real difference. Shrimp is a great source of lean protein during pregnancy, and the recipe takes food safety seriously by grilling each skewer until the shrimp reach an internal temperature of 145°F, verified with an instant-read thermometer. Fresh pineapple and a squeeze of lime at the end keep the whole dish tasting vibrant and light rather than heavy. It's the kind of colorful, flavor-forward dinner that satisfies a craving for something special without any of the usual compromises.
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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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