Honey-Pineapple Glazed Shrimps

Honey-Pineapple Glazed Shrimps

I’ve been having this recipe on my mind for quite some time now. For some reason, I absolutely wanted to create a pineapple-based glaze — don’t ask me why, I’m not really sure myself.  So I’ve been playing with the ingredients and I think I finally got it right this time. I decided to feature shrimps on the blog today for a change but I’ve also made this recipe with chicken and it works very well too!

A quick note on using cornstarch and arrowroot. These two ingredients are great thickener for sauces and gravies. If you’re gluten-free/paleo/primal, arrowroot is a great alternative to cornstarch. Both basically work pretty much the same but arrowroot is a more powerful thickener than cornstarch. The good thing with arrowroot is that your sauce will thicken below the boiling point = you don’t need to boil your sauce, which is convenient when it contains eggs or other ingredients that can’t be boiled. The drawback is that sauce thickened with arrowroot will not hold well and cannot be reheated. You basically must not thicken your sauce, and in our case your glaze, more than 10 minutes before serving. So if you decide to use arrowroot, be ready to eat immediately. Who would like to wait anyway? 😉

Honey-Pineapple Glazed Shrimps

Honey-Pineapple Glazed Shrimps


Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4

Serving Size: 1/4th

Cal: 249 - Protein: 30.9g - Fat: 4g - Carbs: 21g - Sugar: 0.65g - Fiber: 15.86g
WW Old Points: 5 pts - Points+: 5 pts


  • 1.5 lb raw shrimps, peeled and deveined
  • 1 tbsp + 2 tsp arrowroot powder OR 1 tbsp + 3 tsp cornstarch (I used arrowroot)
  • 1/2 tbsp olive oil
  • 3 small garlic cloves, minced
  • 1 can (8 oz) pineapple chunks in juice (keep the juice!)
  • 1-1/2 tbsp honey
  • 1/2 tsp hot pepper flakes
  • Salt and pepper to taste


  1. In a medium bowl, combine raw shrimps with 1 tbsp arrowroot powder or cornstarch. Mix well to cover the shrimps.
  2. Heat olive oil in a non-stick skillet over medium heat. Cook garlic for about 30 seconds. Add shrimps, season with salt and pepper and cook until they turn pink. Remove from skillet and set aside.
  3. While shrimps are cooking, combine pineapple juice (you should get about 1/2 cup out of a 8 oz can) and 2 tsp arrowroot (or 3 tsp cornstarch) in a small bowl.
  4. In the same skillet you used for the shrimps, pour pineapple juice mixture and honey, and keep stirring. As soon as it starts bubbling, reduce heat. Return shrimps to the skillet, add pineapple chunks and hot pepper flakes and stir until heated through. Serve immediately.


Please do not make this recipe ahead if you're using arrowroot. Prepare the glaze no more than 10 minutes before serving otherwise it will not hold. Check the article for more details.
This recipe is perfect with chicken too!


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posted in
Appetizers Fish & Seafood Gluten free Low carb Main Dishes Paleo Primal Recipes
  1. Hi!
    I´m trying to see the recipe and the ingredients doesn´t appear in any recipe…. What do you think I can do? Is the first time it happens… Im your follower from Mexico…
    Thanks a lot!! I love your recipes!! 🙂 <3

    1. Yes unfortunately, the last 3 recipes don’t appear 🙁 I switched to a new host yesterday and it broke a few things on my blog. I’m trying to fix them as quickly as possible. Hopefully it’ll be very soon! Thank you for your patience 🙂 I’m glad to have a follower from Mexico, thanks for stopping by Maria 🙂

    2. I just posted the Honey-Pineapple Glazed Shrimps and the Chicken Rollatini recipes. And I’m writing the Crab and Avocado one as we “speak”! All the recipes will be fixed very soon 🙂

  2. Hey! sweet site, could you post the recipe for the honey- pineapple glaze as a comment?! My mouth is watering! ~from Denver, Colorado~;]

    1. I’m so sorry Amanda, I lost the content of the recipe when I moved my blog to a new host 🙁 I’m currently trying to find the recipe in my drafts (not an easy task!) so I can rewrite and publish the recipe ASAP

  3. I made this on Monday for the family. Eyeballed most of the recipes ingredients. And have never used arrowroot. Just used cornstarch, and WOW was it good. My son wanted more red pepper flakes, but I enjoyed it just as it was. Cooked it with couscous and it was a hit! Thanks Marie for the help with a drab Monday meal idea!

  4. I like this recipe very much because I am allergic to coconut and it seems all the recipes for shrimp use it . I am very happy with this one and it worked well with chicken too ! Thank you ! I’m looking forward to more great recipes from your page —

  5. I just made this tonight but it wasn’t half as pretty as your pictures 🙁 I used cornstarch so it was kinda gloppy. I’ve never used arrowroot before… I guess that’s what leaves the food with that clear glazed look?

    Anyway, it tasted AWESOME!!! We had it over steamed broccoli 🙂 Thanks so much for the recipe! It’s going to be something I make in my kitchen fairly often now. BUT I will use arrowroot next time!!!


    1. Oh I’m sorry it didn’t look good Jennifer! I think the gloppy texture comes from the cornstarch yes… BUT I’m really glad you still enjoyed this recipe! 🙂 If you use arrowroot next time, make sure to prepare the glaze at the last minute because it’s not holding as well as the cornstarch. Cheers!

      1. Hi Marie 🙂 I definitely will! I’m actually excited to try arrowroot for the first time 🙂 Thanks again for this yummy recipe!

  6. I literally love everything that contains honey, pineapple and hot spices so it sounds like a perfect dish for me. Also very glad to find about arrowroot as an alternative to cornflower. Thanks for sharing

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