Grilled tacos with a serious flavor punch? These Grilled Chipotle Pineapple Shrimp Tacos are the answer. Fire up the grill for smoky shrimp and pineapple and serve with a creamy aioli and crunchy cabbage, all tied together with the sweet and smoky heat of Kinder's Chipotle Pineapple Gold Label BBQ sauce. It's a vibrant, fresh, and totally flavorful taco dish.
Ingredients
For the Shrimp
1 lb shrimp, peeled and deveined
1 Tbsp olive oil
½ tsp Kosher salt
½ tsp baking soda
For the Pineapple
1 whole pineapple, peeled, cored and cut into quarters
For the Aioli
½ cup mayonnaise
Zest of 1 lime
Juice of 1/2 lime
For the Cabbage Slaw
2 cups shredded cabbage
1/2 cup chopped cilantro
For Assembly
12 6” flour tortillas
Crumbled cotija cheese (optional)
Instructions
Preparation
Prep the grill. Light a full chimney of charcoal. Once hot, carefully pour the coals into your grill aiming for 500°F. Allow the grill grates to preheat for a few minutes while you prepare the other ingredients.
Marinate the Shrimp in a large bowl by tossing shrimp with olive oil, baking soda, and kosher salt until evenly coated. (Marinating shrimp in baking soda helps improve their texture by making them plumper and more tender.)
Thread onto skewers with 6–8 shrimp per set (using two parallel skewers can prevent rotation while grilling). Set aside for a minimum of 15 minutes to allow shrimp to marinate while preparing the other components.
Toppings
Prep the Pineapple by slicing off the top, bottom, and skin. Slice into four quarters lengthwise, then cut diagonally to remove the tough core. Grill pineapple quarters over high heat, cooking for 3–4 minutes per side until caramelized.
Once caramelized, brush with BBQ sauce and set aside to cool, then slice crosswise into thin, bite-sized pieces.
Make the Aioli by whisking together mayonnaise, ¼ Cup Kinder’s Chipotle Pineapple BBQ Sauce, lime zest, and lime juice until smooth. Cover and refrigerate until ready to use.
Prepare the Cabbage by quartering and coring the cabbage, then slicing into 1/8” strips. Combine 2 cups of shredded cabbage with ½ cup chopped cilantro and toss well.
Shrimp
Position the shrimp skewers over the hot coals and cook for 4–5 minutes, flipping occasionally, until pink and slightly charred.
Remove from the grill, slide shrimp off skewers into a bowl, and toss with 3 tablespoons of Kinder’s Chipotle Pineapple BBQ Sauce.
Build Your Tacos
Warm the Tortillas by wrapping in foil and heating in a 350°F oven or on your grill for 5 minutes or lightly charring over a gas burner.
Assemble the Tacos by placing 4–5 grilled shrimp on each tortilla. Top with cabbage slaw and grilled pineapple.
Drizzle with aioli, additional Kinder’s Chipotle Pineapple BBQ Sauce to your liking, and sprinkle with cotija cheese if using.
Serve Immediately & Enjoy!
