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Shrimp and Pineapple Tacos With Black Bean Salad

Shrimp and Pineapple Tacos With Black Bean Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Soak 8 small wooden skewers in water for at least 10 minutes. Meanwhile, in a medium bowl, combine the beans, scallions, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper.
  2. Heat broiler. Thread the shrimp and pineapple onto the skewers and place on a foil-lined large broilerproof baking sheet. Rub with the remaining 2 tablespoons of oil and season with the cumin, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Broil the skewers until the shrimp are opaque throughout, 3 to 4 minutes per side. Serve with the tortillas, avocado, salsa verde, cilantro, and hot sauce and the bean salad.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 402
  • Fat 16g
  • Sat Fat 2g
  • Cholesterol 168mg
  • Sodium 730mg
  • Protein 25g
  • Carbohydrate 42g
  • Sugar 7g
  • Fiber 8g
  • Iron 5mg
  • Calcium 113mg
What does this mean? See Nutrition 101 .

Quick Tip

The enzymes from the pineapple will start to cook the shrimp on contact, so for best results, assemble the kebabs just before cooking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.