Hawaiian Shrimp Street Tacos

Instructions

1. Warm a large, nonstick skillet over medium-high heat. Toast pineapple; cook for 2-3 minutes on each side or until brown. Transfer pineapple to a bowl. Set aside.
2. Warm 2 tablespoons butter and brown sugar in the same pan over medium heat. Cook and stir for 2-3 minutes or until brown sugar is dissolved and mixture is slightly thickened. Add pineapple; toss to coat. Transfer pineapple to a bowl. Keep warm. Wipe out the pan.
3. Melt remaining butter in the same pan over medium heat. Add red bell pepper and onion; cook and stir for 2 minutes. Add shrimp and cayenne pepper; cook and stir for 3-5 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Remove from the heat.
4. Stack tortillas by twos; top each stack with shrimp mixture, pineapple and queso blanco. Serve with cilantro and lime wedges. Garnish with additional red bell pepper, if desired.