Whole30 Shrimp & Pineapple Skewers

When January throws you 60 degree weather you fire up the grill! These Whole30 compliant shrimp and pineapple skewers and so easy to assemble and take almost no time to grill. For a complete meal pair with some my Whole30 Cauliflower “Fried Rice” or other compliant side. Enjoy!

List of Ingredients:

Raw, peeled shrimp: You will want about 1 lb of raw, peeled shrimp for this recipe. If you by the shrimp frozen just be sure to thaw it before marinating. The quickest way to do so is to run cold water over the shrimp for a few minutes until they soften.

Coconut Milk: Coconut milk is one of those things I use almost every day during a Whole30. It gives the shrimp wonderful flavor and richness. I definitely recommend using full fat coconut milk in this recipe. My favorite brands are Sprouts and Trader Joes, but Thai Kitchen works as well.

Pineapple Chunks & Pineapple Juice: To make this recipe even simpler I like to use the juice and fruit from canned pineapple chunks. Just make sure if that to check the labels for any added sugars. You can of course also use fresh pineapple instead if you prefer.

Coconut Aminos: Another Whole30 staple. This gives a nice salty, umami flavor.

Chili Garlic Sauce: This is one of those ingredients that I always have on hand. Even a small amount adds a big punch of flavor. My favorite brand to use is Huy Fong Fresh Chili Garlic Sauce. But you can use your favorite brand as long as it doesn’t have any added sugars or non-compliant ingredients.

Red Bell Pepper: I love pairing red bell pepper with shrimp. It works beautifully grilled fresh and gives a lovely pop of color to this dish. However, if you aren’t a fan or don’t have one on hand feel free to omit.

A Note on Skewers

I really like my Oxo Steel Skewers as they can be washed and reused and are very sturdy. However, bamboo skewers work great as well. Just be sure to soak the bamboo skewers for at least 30 minutes, ideally an hour, before grilling. This will prevent burning.

Whole30 Shrimp & Pineapple Skewers

Whole30 Shrimp & Pineapple Skewers

These simple and delicious Shrimp & Pineapple Skewers are Paleo & Whole30 compliant. With very little prep and only 6 minutes on the grill they are a perfect weeknight meal!

Recipe by The Jam Jar Kitchen
5 from 13 votes
Course: EntreeCuisine: American, AsianDifficulty: Easy
Prep time


Cooking time


Marinating Time




  • 1 lb raw, peeled shrimp, defrosted

  • 1/4th cup coconut milk, full fat

  • 1/4th cup pineapple juice

  • 1/2 tbsp coconut aminos

  • 1 tsp chili garlic sauce

  • 1 cup pineapple chunks, about 1 inch

  • 1 red bell pepper, cut into 1 inch chunks


  • In a medium sized mixing bowl, mix together coconut milk, pineapple juice, coconut aminos and chili garlic sauce until well combined.
  • Add the shrimp to the marinade and stir to coat. Cover and put in the fridge to marinate for 1-2 hours.

    *Note* if using wooden or bamboo skewers put them in water to soak while the shrimp marinates
  • Take shrimp out of the fridge. Preheat the grill to medium high heat.

    Thread the shrimp onto the skewers alternating with red pepper and pineapple chunks. Do NOT throw away the extra marinade as you will use that when you grill the skewers.
  • Lightly brush the grill with avocado oil (or other compliant, high heat oil), and carefully place the shrimp skewers on the grill.

    Grill over medium high heat for about 3 minutes, brushing with the marinade. Then flip to the other side and grill for an additional 2-3 minutes, continuing to brush with marinade, until shrimp are cooked through.

    Remove to a serving dish an serve hot, ideally with cauliflower “fried rice”. Enjoy!

Serving Suggestion:

For a complete meal serve this with my Whole30 Cauliflower “Fried Rice”.

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