Overnight marinade chars shrimp and pineapple hard on the grill, then hits tortillas with real flavor
Ingredients
Ingredients
- FOR THE SKEWERS:
- 4 pounds shrimp, cleaned, headed, peeled
- 1 Pineapple, cut into bite-sized pieces large enough to stay on a skewer
- PULLING IT ALL TOGETHER:
- 24 taco-sized tortillas
- lime wedges
- salsa
- cilantro leaves
Method
-
01
Combine shrimp with marinade in bowl
5 minEnsure marinade fully coats all shrimp.
-
02
Marinate shrimp covered in refrigerator
4h mMinimum 4 hours, maximum 24 hours.
-
03
Preheat grill to medium-high heat
10 minYou're aiming for a steady heat you can hold your hand over for about 3 seconds—hot enough to get a hard sear on the shrimp without burning the pineapple.
-
04
Cut pineapple into bite-sized pieces
8 minCut pieces big enough that they won't slip through the grates or spin freely on the skewer—about the size of a grape or small walnut.
-
05
Skewer shrimp and pineapple pieces tightly
12 minPierce each shrimp twice, alternating with pineapple chunks.
-
06
Grill skewers turning regularly until 135°F
8 minWatch for the shrimp to turn opaque and just start to curl; they cook fast, so rotate every 90 seconds and pull them the second they hit 135°F internal temp or they'll turn rubbery.
-
07
Let skewers rest on platter
3 minThis three minutes lets the carryover heat finish the cook and lets the proteins relax so they stay tender when you bite into them.
-
08
Warm tortillas and assemble tacos
5 minThree tortillas per serving with shrimp, pineapple, salsa, and toppings.
From Mike's Notebook
Pierce each shrimp twice on the skewer so they don't spin and cook unevenly.
Pineapple chars fast—pull skewers when shrimp hits 135°F or the fruit turns bitter.
Three tortillas per serving matters: one tears, two is thin, three holds everything without falling apart.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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