Grilled Chorizo and Pineapple Street Tacos

1.Preheat a grill or grill pan over medium-high heat. Lightly oil the grates with vegetable oil.

2.In a bowl, toss the pineapple cubes with smoked paprika, black pepper, and a pinch of salt. Thread the pineapple onto skewers for easy grilling (if using wooden skewers, soak them in water for 20 minutes beforehand).

3.Place the chorizo in a grill-safe pan or cast iron skillet. Break up the sausage with a spatula and grill, stirring occasionally, until fully cooked and slightly crispy, about 8-10 minutes. Remove from heat and keep warm.

4.Grill the pineapple skewers for 2-3 minutes per side, until lightly charred and caramelized. Remove from the grill and let cool slightly, then cut into bite-sized pieces if needed.

5.Warm the corn tortillas directly on the grill for about 20 seconds per side, until soft and pliable. Keep them wrapped in a clean kitchen towel to stay warm.

6.To assemble the tacos, layer a generous spoonful of grilled chorizo onto each tortilla, top with grilled pineapple, diced onion, and chopped cilantro. Sprinkle with chili powder for extra heat if desired.

7.Serve immediately with lime wedges on the side for squeezing over the tacos.