How to make it

  • Instructions:
  • Cut 1/2-inch off stem end of onion and finely chop to make 1 tablespoon. Cut remaining onion crosswise into 1/2-inch-thick slices; set aside.
  • Combine chopped onion, 6 tablespoons Hellmann's® or Best Foods® Light Mayonnaise, 1 tablespoon lime juice and jalapeno peppers in medium bowl; set aside.
  • Combine remaining 2 tablespoons Mayonnaise, 2 tablespoons lime juice, Knorr® Chicken flavor Bouillon and chipotle chile pepper in medium bowl. Coat onion and pineapple with 1/2 of the chipotle mixture, then coat shrimp with remaining mixture. Grill or broil until pineapple and onion are tender and shrimp turn pink. Chop onion and pineapple.
  • Serve shrimp, onion and pineapple in tortillas and top with jalapeno tartar sauce. Garnish, if desired, with chopped cilantro.

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