Spicy Shrimp & Pineapple Tacos (Gluten Free)

Spicy Shrimp & Pineapple Tacos (Gluten Free) On Parchment paper shown from front

This recipe is for fresh, delicious and summery Spicy Shrimp & Pineapple Tacos. These tacos are easy to make and ready to serve in about 20-25 minutes, even though there are a few different things to prepare. Serve these spicy shrimp and pineapple tacos as an appetizers/starter, for lunch, main dish or when having a BBQ. These tacos are gluten free and can easily be made dairy free as well.

Spicy Shrimp & Pineapple Tacos (Gluten Free) On Parchment paper shown from front
Spicy Shrimp & Pineapple Tacos (Gluten Free) On Parchment Paper shown from 90 degree angle

Grilled tacos using seasonal vegetables, fruits and light ingredients is a true favorite of mine during summer. I love the idea of putting lot of different food on the grill/grill pan, getting that slightly smokey taste and smell and then serving them with different types of salsas and fresh dressings. I generally love food that everyone get to put together themselves. It literally makes you gather around food and involves everyone in the dinner. Not to mention the cozy feeling you get when everyone is gathered around the table, picking, adding, sharing and making the dinner together. Hence making grilled tacos is one of my favorite meals and dinner ideas when I want to have a cozy, fun and lively dinner. These tacos are made with shrimps and pineapple as the main ingredients, served along with a home made salsa and jalapeño sauce. You have a mix of spicy, sweet, fresh, tender, crunchy, warm and cold. These have a spicy theme all way through, but even though they are made with spicy ingredients the amount of heat can easily be adapted to suit your tastes and preferences. These tacos are great to serve both as appetizers/starters, for lunch, as a main course or to make for a BBQ dinner.

A few tips:

  • You can prepare both the salsa and jalapeño sauce in advance to shorten the cooking time when time to prepare the dinner.
  • You can of course also use a store bought salsa if preferred.
  • The amount of chili and jalapeños can easily be adapted according to taste and preferences.
  • Use a dairy-free yogurt for dairy free tacos.
  • You can make these tacos both on the grill, in a grill pan or in a regular pan.
  • Start by grilling/frying the pineapple since they take longer time to get ready than the shrimps.
  • When about 2-3 minutes remain for the pineapple to be done, that’s when you add the shrimps and grill/fry them until the meat no longer is translucent.
Spicy Shrimp & Pineapple Tacos (Gluten Free) On Parchment paper shown from front
Spicy Shrimp & Pineapple Tacos (Gluten Free) On Parchment paper shown from above

Ingredients for these Spicy Shrimp & Pineapple Tacos:

  • Gluten free tortillas
  • Yellow onion
  • Garlic
  • Red chili
  • Cumin
  • Tomatoes
  • Water
  • Fiber syrup/honey/agave
  • Lemon
  • Sea salt
  • Olive oil
  • Plain yogurt/Greek yogurt (dairy free if needed)
  • Jalapeño
  • Cilantro
  • Lime
  • Shrimps
  • Cajun pepper (cayenne pepper works as well)
  • Chili pepper
  • Pineapple
  • Fresh spinach
  • Scallion
Spicy Shrimp & Pineapple Tacos (Gluten Free) On Parchment paper shown from front

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Spicy Shrimp & Pineapple Tacos (Gluten Free)

These spicy shrimp and pineapple tacos are perfect to make during summer for appetizers, lunch, dinner or when having a BBQ.
Course Appetizer, BBQ, Light Lunch, Main Course
Cuisine Mexican
Keyword Easy, Fresh, Gluten-Free, Healthy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 tacos


  • 6 Tortilla bread (Gluten free)

For the Salsa

  • 1/2 Yellow onion minced
  • 2-3 Garlic cloves minced
  • 1/2-1 Red chili minced
  • 1/3 tsp Cumin
  • 3-4 Tomatoes diced
  • 1 tbsp Water
  • 1 tsp Fiber syrup/honey/agave (optional, but balances up the acidity from the tomatoes)
  • 1-2 tbsp Lemon juice
  • Sea salt, to taste
  • Olive oil

For the Jalapeño & Herb Sauce

  • 2 dl Plain yogurt
  • 1/2-1 Jalapeño sliced and de-seeded if preferred
  • 1/2-3/4 dl Cilantro roughly chopped
  • 1/2 Lime zested
  • 1 Lime juiced
  • 1 tsp Fiber syrup/agave/honey
  • Sea salt, to taste

For the spicy shrimps

  • 12-18 Shrimps rinsed and cleaned
  • 1/2 tsp Olive oil
  • 1 tsp Fiber syrup/agave/honey
  • 1/2 tsp Cajun pepper (cayenne pepper works as well)
  • 1/3 tsp Chili pepper
  • 1/4 tsp Cumin
  • Sea salt, to taste
  • 1/2 Lime juiced

For the topping

  • 1/2 Pineapple peeled, core removed and sliced into smaller pieces
  • Fresh spinach
  • 1 Scallion thinly sliced
  • Cilantro, to taste


  • Preheat a pan with some olive oil. Add the yellow onion and fry for 1-2 minutes, until it starts to get golden brown.
  • Add the minced garlic and fry for another minute.
  • Add the chili and stir to combine, fry for 30-60 seconds again.
  • Next add the cumin, stir to combine.
  • Dice the tomatoes and add to the pot along with a little bit of water, lemon juice and fiber syrup/honey/agave. Season with sea salt according to taste.
  • Lower the heat and let it simmer until the tomatoes are completely soft and you have a smooth salsa like sauce (15-20 min). Stir regularly to make sure it doesn't burn. If needed mix the salsa using a hand mixer. Pour into a bowl/jar and set aside.
  • Meanwhile the salsa is cooking add the ingredients for the jalapeño sauce to a high speed blender and mix until smooth. Taste to check if more seasoning is needed. Pour into a bowl.
  • Combine shrimps with rest of the ingredients for the shrimps. Stir to combine.
  • Turn on the grill or preheat a grill pan over medium/high heat with some olive oil.
  • Peel and slice the pineapple into smaller pieces.
  • Grill/fry the pineapple for 5-7 minutes, until it starts to get golden brown and a little soft, but not too soft or overcooked.
  • When about 2-3 minutes remain for the pineapple to get ready add the shrimps and fry for 1-2 minutes on each side, until golden brown and the meat is no longer translucent.
  • Set shrimps and pineapple aside.
  • Grill/fry the tortillas for about 30 seconds on each side. (You can also warm them in the oven).
  • Assembly the tacos by adding fresh spinach at the bottom of the tortillas. Next add grilled pineapple and shrimps.
  • Top with tomato salsa, jalapeño sauce, scallion and cilantro.

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