Pineapple Shrimp Tacos With Grilled Pineapple Pico de Gallo
Discover how smoky grilled pineapple, seasoned shrimp, and fresh herb pico combine in vibrant tacos that deliver real coastal flavor to your home kitchen.
Pineapple Shrimp Tacos With Grilled Pineapple Pico de Gallo
This recipe comes to us from Justin Cde Baca, chef and creator behind Grill Vault BBQ and friend of Montana Knife Company.
4
10 minutes
15 minutes
380
Mexican
Main dish
Living in Colorado has its perks, but the nearest beach is a thousand miles away. When I’m craving the ocean, I turn to these pineapple shrimp tacos. One bite, and I’m somewhere coastal, no plane ticket required.
The build couldn’t be simpler. I grill fresh pineapple to caramelize the natural sugars, dice it into a fresh pico with red onion, tomato, jalapeño, and cilantro, then top seasoned shrimp pulled straight off the heat. My pineapple shrimp tacos come together with smoky-sweet grilled pineapple, fresh herb brightness from the pico, and juicy shrimp with just enough kick from the seasoning to finish the trip to the coast.
Ingredients
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1 lb. raw jumbo shrimp, peeled
2 Tbsp. olive oil, divided
1 pack corn tortillas (8 count)
Your favorite surf and turf seasoning to taste
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1 fresh pineapple, peeled and cored
- 1 fresh tomato, diced with a sharp, clean kitchen knife
1/2 red onion, diced
Fresh cilantro, chopped (about 1/4 cup)
2 jalapeños, diced
1 lemon, for juice
Salt, to taste
Directions
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Heat your grill to medium-high. Slice the peeled, cored pineapple into thick rings or planks so they hold up over the heat.
Grill the pineapple for about two minutes per side. Pull the planks once you’ve got dark caramel grill marks and the fruit smells like candy.
- Let the pineapple cool for a few minutes, then dice into small pieces with a freshly sharpened chef’s knife. A clean cut keeps the juice in the fruit instead of running across your board.
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In a bowl, combine the diced grilled pineapple, tomato, red onion, jalapeños, and cilantro. Give it a gentle mix so the ingredients combine without getting smashed.
- Add a few squeezes of lemon and a pinch of salt to taste. My pineapple pico de gallo recipe finishes bright with smoky-sweet pineapple, fresh herb cilantro, and clean jalapeño heat.
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Drizzle the shrimp with one tablespoon of olive oil. Season generously with surf and turf seasoning and toss to coat each piece.
Heat a skillet over medium-high heat and add the remaining tablespoon of olive oil. Once the oil shimmers, lay the shrimp in a single layer.
Cook the shrimp for two minutes per side, or until they curl into a tight C-shape and turn opaque pink. Want extra char? Run them on a hot grill for the same two minutes per side.
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Warm the corn tortillas directly over high heat for about 30 seconds per side, until they’re soft and lightly charred at the edges.
Fill each tortilla with three to four shrimp, then top with a heavy spoonful of pineapple pico de gallo. Hit the tacos with one more squeeze of lemon and dig in.
