2 C pineapple, peeled, cored and cut into ½” chunks
2 T olive oil
Salt and freshly ground black pepper
1 t Worcestershire sauce
1 t granulated sugar
1-2 T Siracha (more or less to your taste) *Siracha is a smooth & spicy red chili paste in
the squeeze bottle with the rooster label and green top found in all grocery stores
1 clove garlic
3 T cilantro, chopped
Juice of 1 lime
1 # shrimp, peeled and deveined
6 corn tortillas, warmed
Avocado, red onion, cilantro, lime and sour cream for serving
Special Equipment – 1 heavy duty rimmed sheet pan
Heat broiler with oven rack in position for broiling.
Toss pineapple in 1 T olive oil on sheet pan and arrange in a single layer on half of rimmed baking pan. Broil until lightly charred around the edges, 6-8 minutes.
Meanwhile, combine shrimp with remaining 2T olive oil, Worcestershire, sugar, garlic, and Siracha. Toss until shrimp are evenly coated. Remove sheet pan from broiler and turn pineapple chunks over using a metal spatula. Drain marinade from shrimp and place in a single layer on the empty half of the baking sheet. Broil until shrimp are cooked through and lightly charred, 1-2 minutes. Take care not to overcook the shrimp. The sheet pan will be smoking hot when you add the shrimp, so they will cook from the bottom as well as from the broiler heat above. It should only take a minute or two.
Remove from broiler and top with a squeeze of lime juice and chopped cilantro. Serve with avocado, cilantro, lime wedges, and warmed corn tortillas. Additional toppings – pickled red onion, sour cream and pico de gallo may also be used if desired.
Serves 2 generously