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Grilled pineapple shrimp


Cook prep: 20 minutes

Total time: 30 mins

Yield: 8 servings




  • 1 fresh pineapple, skin removed and cut into cubes
  • 2 lbs shrimp

For the marinade:

  • 1/2 cup coconut aminos
  • 1/4 cup pineapple juice, (or sub water if you don't have any)
  • 1/4 cup tomato paste
  • 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp smoked paprika

For serving and topping:

  •  cauliflower rice
  •  Mixed greens
  •  Chopped green onions


• To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.

• Thread the shrimp and pineapple onto metal or wooden skewers.

• Pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes.

• Preheat the grill to approximately 400-425° F.

• Place the skewers on the grill

• Close the lid and grill for approximately 2 minutes. Flip the skewers over 

• Remove from the grill and serve with cauliflower rice and chopped green onions.