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Warm tortillas filled with grilled shrimp, charred pineapple, shredded red cabbage, and cotija cheese.

Grilled Shrimp and Pineapple Tacos: Flavorful and Fun!

  • Author: Eleanor
  • Total Time: 25 minutes
  • Yield: 4 servings (2 tacos per serving) 1x

Description

These Grilled Shrimp and Pineapple Tacos combine juicy, smoky grilled shrimp with sweet caramelized pineapple, crunchy red cabbage, spicy jalapeños, and creamy cotija cheese. Finished with fresh cilantro and lime, they’re a vibrant tropical-inspired meal perfect for summer dinners, backyard gatherings, or an easy weeknight feast.

Ingredients

Scale
  • 8 (6-inch) tortillas
  • 1 lb shrimp
  • peeled and de-veined
  • 4 tbsp unsalted butter
  • melted
  • 1 lime
  • juiced
  • 2 tsp fresh garlic
  • minced
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  • 8 pineapple rings
  • about 1/4-inch thick
  • 2 jalapenos
  • seeded and thinly sliced
  • 1 cup red cabbage
  • shredded
  • 1 cup cotija or queso fresco cheese
  • fresh cilantro
  • to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. In a bowl, mix melted butter, lime juice, garlic, cumin, salt, and pepper.
  3. Toss the shrimp in the marinade and let them sit for about 10 minutes.
  4. Grill the pineapple rings for about 3-4 minutes on each side until grill marks appear.
  5. Remove the pineapple and set aside. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
  6. Warm the tortillas on the grill for about 30 seconds on each side.
  7. Assemble the tacos by placing shrimp and grilled pineapple on the tortillas.
  8. Top with sliced jalapenos, shredded red cabbage, cheese, and fresh cilantro.
  9. Serve immediately and enjoy!

Notes

  • Fresh or canned pineapple: Fresh pineapple provides the best flavor. If using canned rings, drain and pat them dry before grilling.
  • Avoid overcooking shrimp: Shrimp cook quickly and become tough if left on the grill too long.
  • Adjust the heat: Remove jalapeño seeds for a milder flavor or add extra slices for more spice.
  • Cheese substitutions: Feta or another crumbly cheese can replace cotija or queso fresco.
  • Tortilla options: Use corn tortillas, flour tortillas, or lettuce wraps.
  • Extra toppings: Add avocado, mango salsa, cilantro-lime slaw, or spicy mayonnaise.
  • Storage: Refrigerate leftover shrimp and pineapple separately from the toppings and tortillas in airtight containers for up to 3 days. Reheat the shrimp gently before serving.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner, Main Course, Tacos
  • Method: Grilling
  • Cuisine: Mexican-Inspired, Fusion

Nutrition

  • Serving Size: 2 tacos
  • Calories: 520 kcal
  • Sugar: 10 g
  • Sodium: 1,050 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 48 g
  • Fiber: 4 g
  • Protein: 29 g
  • Cholesterol: 225 mg

Keywords: Grilled Shrimp and Pineapple Tacos, shrimp tacos, pineapple tacos, Mexican cuisine, grilled tacos

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Find it online: https://eleanorrecipes.com/grilled-shrimp-and-pineapple-tacos/