Grilled Chipotle Pineapple Shrimp Tacos
Grilled Chipotle Pineapple Shrimp Tacos
One Kinder’s sauce running shrimp, pineapple, and aioli, that’s the architecture of these tacos.
One sauce running the whole build, a shortcut our taco recipes use often.
Grilled shrimp gets tossed in Kinder’s Chipotle Pineapple BBQ Sauce right off the grill. The pineapple caramelizes over high heat and gets brushed with the same sauce before it’s sliced. The aioli starts with that same sauce as its base, balanced by mayo and fresh lime. Three components, one flavor throughline: smoky, sweet, citrus heat.
Twelve tacos. Thirty-five minutes. The technique isn’t precious, grill the pineapple first, then the shrimp, assemble and serve immediately. The cabbage-cilantro slaw is a quick toss. The aioli takes two minutes to whisk. A crumble of cotija at the end is optional but earns its spot, it cuts the sweetness of the pineapple and holds its own against the chipotle heat. Prep is minimal, the grill does the work, and the whole thing comes together faster than it reads.
The baking soda in the shrimp prep is a pro move. It raises the surface pH, which speeds up browning on the grill. On high heat where shrimp cooks in under five minutes, faster caramelization means you get char and color before the interior overcooks. Don’t skip it.
Grill temperature matters here too. Five hundred degrees is correct for shrimp. At lower heat, the shrimp cooks through before the surface develops color. High heat is the difference between charred and steamed.
Kinder’s Chipotle Pineapple BBQ Sauce Gold Label is built for this, sweet-smoky heat with a bold chipotle-pineapple profile that holds through grilling, glazing, and emulsifying into aioli. One product. Three applications. Every component of the taco tuned to the same frequency.
Serve with chips and extra sauce on the side. Set up a build-your-own station if you’re feeding a crowd. This works on a Tuesday night or at a cookout, it shows up with conviction either way.
Flavor First.
Grilled Chipotle Pineapple Shrimp Tacos
Ingredients
Equipment
Method
- PREP SHRIMP: In a large bowl, toss the shrimp with olive oil, baking soda, and kosher salt until evenly coated. Thread onto skewers, 6-8 shrimp per skewer. Let marinate for at least 15 minutes. (The baking soda raises the surface pH, promoting faster browning on the grill.)
- PREP GRILL: Light a full chimney of charcoal. Once the coals are fully ashed over and glowing, pour into the grill aiming for approximately 500 degrees F. Alternatively, preheat a gas grill to high.
- MAKE AIOLI: Whisk together mayonnaise, 1/4 cup Kinder’s Chipotle Pineapple BBQ Sauce, lime zest, and lime juice until smooth. Refrigerate until ready to serve.
- MAKE SLAW: Shred cabbage into 1/8-inch strips. Combine with chopped cilantro and toss. Set aside.
- GRILL PINEAPPLE: Place the pineapple quarters over the hot grill. Cook for 3-4 minutes per side until deep caramelization develops. Remove from grill and brush immediately with 4 Tbsp Kinder’s Chipotle Pineapple BBQ Sauce. Let cool slightly, then slice into bite-sized pieces.
- GRILL SHRIMP: Place shrimp skewers over the hot grill. Cook for 4-5 minutes total, flipping occasionally, until the shrimp are pink, opaque, and lightly charred. Remove from skewers into a bowl and toss with 3 Tbsp Kinder’s Chipotle Pineapple BBQ Sauce.
- WARM TORTILLAS: Warm flour tortillas over the grill grates, in the oven, or directly over a gas burner flame until pliable and lightly charred.
- ASSEMBLE: Place 4-5 shrimp on each tortilla. Top with cabbage slaw and a few pieces of grilled pineapple. Drizzle with chipotle lime aioli and extra sauce if desired. Finish with crumbled cotija cheese if using. Serve immediately.
Nutrition
Notes
- Baking soda on shrimp is non-negotiable — It raises the surface pH and speeds up the Maillard reaction on the grill. You get caramelization and char in the same 4–5 minutes before the interior overcooks. Skip it and you’re essentially poaching shrimp over a fire.
- Grill at 500°F — Shrimp needs maximum heat to develop color before it’s cooked through. At 400°F the interior finishes before the surface browns. Preheat a full chimney on charcoal or run a gas grill on high for at least 15 minutes before anything goes on.
- Grill pineapple first — It takes longer to caramelize than shrimp and benefits from a few minutes off-heat before slicing. Start it first, brush with sauce immediately when it comes off, let it rest while you grill the shrimp, then slice just before assembly.
- Make aioli and slaw 30 minutes ahead — The lime juice softens the cabbage and the aioli tightens up as it sits. Both hold refrigerated for up to 2 hours. This is what makes assembly fast when shrimp is coming off the grill hot.
- Assemble to order — Warm tortillas, sauced shrimp, grilled pineapple all staged and ready. Build and serve immediately. Assembled tacos get soggy fast — keep components separate until the moment you eat.
- Serve immediately off the grill with chips and a bowl of extra Kinder’s Chipotle Pineapple BBQ Sauce for dipping. The sauce holds up on its own as a dip.
- For a full spread, Mexican rice and refried beans round out the plate without competing with the tacos. The slaw and grilled pineapple carry enough produce — nothing more needed on the side.
- If you’re feeding a crowd, set up a build-your-own station. Keep sauced shrimp, grilled pineapple, slaw, aioli, and cotija in separate bowls. Warm tortillas in batches. People build their own, nothing gets soggy, and you’re not plating 12 tacos at once.
- Add sliced avocado or a spoonful of guacamole if you want richness against the chipotle heat. The aioli handles the creaminess already — the avocado deepens the bite without dulling it.
- Store shrimp, grilled pineapple, slaw, and aioli separately in airtight containers in the refrigerator. All components hold for up to 2 days.
- Reheat shrimp in a skillet over medium heat for 1–2 minutes until just warmed through. Don’t microwave — it toughens shrimp fast and kills whatever char texture remains. The pineapple can be eaten cold or warmed briefly in the same skillet.
- Don’t store assembled tacos. Build only what you’ll eat immediately and keep the rest of the components separate. Next-day tacos are still worth making — the aioli and slaw hold, and the shrimp reheat takes two minutes.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Why does baking soda go on the shrimp?
It raises the surface pH and speeds up the Maillard reaction, the process behind browning and caramelization. On a high-heat grill where shrimp cooks in 4–5 minutes, faster surface browning means char and color before the interior overcooks. It also firms the shrimp slightly, which helps on skewers.
Gas grill or charcoal?
Both work. Charcoal adds smoke depth; gas is faster to set up. Either way, maximum heat is the goal, preheat thoroughly and don’t put shrimp on an under-temperature grill.
Can I use corn tortillas?
Yes. Corn tortillas are sturdier and add a subtle earthy note that works with the chipotle-pineapple profile. Warm them directly on the grill grates for 30–45 seconds per side until pliable and lightly charred.
Can I make components ahead?
Aioli and slaw can be made up to 2 hours ahead and refrigerated. Shrimp and pineapple are best grilled fresh. Assemble only when ready to serve.
What size shrimp works best?
Large or extra-large (21–30 count per pound) holds up best on skewers over high heat. Smaller shrimp cook through too fast and can fall through the grates.
What if I can’t find Kinder’s Chipotle Pineapple BBQ Sauce?
The recipe includes a substitution: combine 1/2 cup ketchup, 2 Tbsp pineapple juice, 1 Tbsp brown sugar, 1 tsp chipotle chili powder, 1/2 tsp smoked paprika, and 1 tsp apple cider vinegar. It approximates the profile, but the Gold Label is the one worth tracking down.
More like this: Shrimp Recipes · Fish & Seafood Recipes · Grilling Recipes · Game Day Recipes
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