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
Rated 5.0 stars by 1 users
Category
Main dish
Cuisine
Mexican
Author:
This recipe comes to us from Justin Cde Baca, chef and creator behind Grill Vault BBQ and friend of Montana Knife Company.
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Calories
380
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
Here’s what you’ll need to pull these pineapple shrimp tacos together:
For the shrimp tacos:
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1 lb. raw jumbo shrimp, peeled
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2 Tbsp. olive oil, divided
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1 pack corn tortillas (8 count)
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Your favorite surf and turf seasoning to taste
For the grilled pineapple pico de gallo:
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1 fresh pineapple, peeled and cored
- 1 fresh tomato, diced with a sharp, clean kitchen knife
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1/2 red onion, diced
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Fresh cilantro, chopped (about 1/4 cup)
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2 jalapeños, diced
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1 lemon, for juice
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Salt, to taste
Directions
Four steps stand between you and a plate of my pineapple shrimp tacos with grilled pineapple pico de gallo.
Grill the pineapple for the pineapple pico de gallo
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.
Mix the pineapple pico de gallo
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.
Season and cook the shrimp for the pineapple shrimp tacos
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.
Warm the tortillas and assemble the pineapple shrimp tacos
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.
Recipe Note
Grill Master Secrets for Pineapple Shrimp Tacos
Here are the moves I lean on for these pineapple shrimp tacos:
Char your pineapple hard: I push the grill to medium-high and don’t rush the marks. The deeper the caramelization, the more candy-sweet the pico tastes.
Cut the pineapple uniformly: Small, even dice gives every bite the same balance of sweet, savory, and heat. A properly sharpened kitchen knife makes this part fast.
Don’t overcook the shrimp: Two minutes per side at medium-high heat is plenty for jumbo shrimp. They go from tender to rubbery in seconds past that.
Toast your tortillas with olive oil: If you want to take these tacos up a level, brush the corn tortillas with olive oil and dust with a little surf and turf seasoning before hitting them on high heat until golden. This same trick works great on fish tacos, too.
Use fresh pineapple, not canned: Canned pineapple turns to mush on the grill and lacks the snap you need for a proper pico. Pick up a whole fresh pineapple and you’ll taste the difference.
Salt the pico last: I hold off on salting until right before serving. Salting too early pulls liquid out of the tomato and pineapple. The pico turns watery instead of bright.
These pineapple shrimp tacos bring beach flavors to a landlocked kitchen with smoky-sweet grilled pineapple, fresh pineapple pico de gallo, and juicy shrimp seasoned with a surf-and-turf rub. I get all the brightness of coastal cooking without the plane ticket.
Once you nail this pineapple pico de gallo recipe, you’ll have a fresh salsa that works on shrimp tacos with pineapple salsa, fish tacos, grilled chicken, or straight off the spoon. Grill your pineapple hard, dice your produce clean, and don’t overcook the shrimp for the best pineapple shrimp tacos this side of the coast.
Frequently Asked Questions About Pineapple Shrimp Tacos
Here are the questions I get most often about my pineapple shrimp tacos.
Can I make pineapple pico de gallo ahead of time?
Yes, timing is key. Mix the diced ingredients except the salt and lemon and refrigerate for up to four hours. Add the lemon and salt right before serving so the pico tastes bright instead of soggy.
What’s the best shrimp size for shrimp tacos with pineapple salsa?
Jumbo or large shrimp (16–20 count or 21–25 count per pound) work best. They hold their shape on the heat and give you the right meat-to-taco ratio. Smaller shrimp cook through too fast and get lost under the pico.
Can I grill the shrimp for these pineapple shrimp tacos?
Absolutely. Skewer the shrimp through the body so they sit flat on the grates, then cook them over medium-high heat for two minutes per side. The grill adds a bit of char that pairs beautifully with the grilled pineapple.
How do I store leftover shrimp tacos with pineapple?
Store the components separately. Cooked shrimp keeps in the fridge for up to two days; the pineapple pico de gallo holds for one day before the texture starts to break down. Reheat the shrimp gently in a skillet and warm fresh tortillas right before assembling.
