Grilled Shrimp Tacos with Pineapple Salsa

Super simple grilled shrimp tacos with pineapple salsa - featuring tender shrimp and sweet, tangy pineapple salsa all inside a warm tortilla. A light, refreshing, quick meal that’s perfect for summer.

It’s officially summer time and that means grilling season! And there’s nothing better than a quick, COLORFUL meal on a long summer night. That’s why these grilled shrimp tacos with pineapple salsa are my go-to.


Color POP!

Add a pop of color to our plate for a delicious & nutritious meal. Colorful fruits & vegetables are nutrient powerhouses! Plus a bright plate can boost your mood and appetite.


Purple cabbage is the real show stopper for these shrimp tacos, but this dish is BURSTING with color & flavor.  


🟣 Purple cabbage: high in antioxidants

🟡 Pineapple: boosts immune system

🟢 Jalapeño: anti-inflammatory

🔴 Red peppers: loaded with vitamin C


Pineapple Salsa

I’m a HUGE fan of fruit salsa. Sweet, juicy and versatile.. you’ll never want regular salsa again. You can use any fruit like berries, peaches, or mangos, but pineapple is a perfectly sweet & tangy pair for these shrimp tacos. 


Make sure the pineapple (fresh or canned) is cut into chunks to make grilling easy. Add red  pepper and red onion to the grill and take this salsa to the next level.

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Shrimp Tacos with Grilled Pineapple Salsa

These shrimp tacos with grilled pineapple salsa are super simp They feature tender shrimp and sweet, tangy pineapple salsa all inside a warm tortilla. They're the perfect light, refreshing, quick meal that’s perfect for summer!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Course Main Course
Cuisine Mexican
Author Kelsey Sackmann



  • 1 lb shrimp peeled, deveined, tails removed
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 /2 tsp paprika
  • Kosher salt & pepper
  • ½ lime juiced

Grilled Pineapple Salsa

  • 8 oz canned pineapple chunks in 100% juice
  • 1 red bell pepper diced
  • ¼ red onion diced
  • 1 jalapeno minced
  • ½ lime juiced
  • Kosher salt & pepper

For Serving

  • Whole wheat tortillas toasted
  • Shredded purple cabbage
  • Fresh cilantro
  • Avocado optional


  • Place the shrimp in a large bowl. Add the olive oil, lime zest and juice, garlic, paprika, chili powder, cumin, salt, and pepper. Stir until all of the shrimp is well coated and let the shrimp rest while you make the salsa.
  • Heat the grill to medium-high heat. Place pineapple chunks, red pepper, and red onion on a grill mat or thread onto skewers, grill until charred on both sides. Set aside to cool.
  • In a medium bowl, combine grilled pineapple, red pepper, cilantro, red onion, jalapeno, and lime juice. Season with salt, to taste. Stir until well combined.
  • Place the shrimp on the hot grill and grill for 2 to 3 minutes per side or until shrimp is pink. Remove and set aside.
  • Assemble your tacos! Start with a layer of purple cabbage, add shrimp, and top with grilled pineapple salsa, cilantro, and a squeeze of lime juice.
Tried this recipe?Mention @kelseyandcooperskitchen or tag #supermarketbites!

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