1 pound fresh raw shrimp (or frozen and thawed), shells and tails removed. I like larger Gulf shrimp, 15/20 count)
¼ cup orange juice, freshly squeezed
½ teaspoon chile powder
1–1/2 cups pineapple, diced
1 Roma tomato, chopped
¼ red onion, chopped
2 tablespoon minced jalapeno, more or less to taste
4 radishes, thinly sliced
¼ cup cilantro, chopped
1 lime, juiced
½ teaspoon salt
8 corn tortillas
Salsa Break off the leafy crown. Cut off the pineapple top and bottom. Stand pineapple on end, cut away rind. Cut in half, then in quarters, trim away core. Add to bowl with tomato, onion, jalapeño, radishes, cilantro, lime juice, and salt.
Shrimp Heat stove to medium. In large skillet, add orange juice and shrimp in a single layer, sprinkle chile powder over shrimp. Cook 2-3 minutes, just until shrimp changes color, flip shrimp and cook another minute or two. Remove from heat.
Warm tortillas in 325° F oven for 10 minutes or on grill to soften.
Spoon shrimp on tortillas, top with salsa.
White or yellow onion can be substituted for red onion.
If you run out of shrimp, spoon pineapple salsa over other types of fish, pork or chicken.