Shrimp Tacos with Pineapple
['1/2 small red onion, thinly sliced', '2 tablespoons fresh lime juice', 'Pinch of sugar', 'Kosher salt', '1/4 medium pineapple, peeled, cored, cut lengthwise into spears, then crosswise 1/2" thick (about 2 cups)', '2 tablespoons extra-virgin olive oil, divided', '1 1/4 pounds shrimp, peeled, deveined', '1 tablespoon Sriracha', 'Freshly ground black pepper', '8 corn tortillas, warmed', '1 avocado, sliced', '1 jalapeño, very thinly sliced, seeds removed if desired', '1/2 cup cilantro leaves with tender stems', 'Lime wedges (for serving)']
Place a rack in the highest position in oven; heat broiler. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl; set aside.
Toss pineapple and 1 Tbsp. oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet; reserve bowl. Broil pineapple until lightly charred around the edges, 5–8 minutes.
Meanwhile, toss shrimp, Sriracha, and remaining 1 Tbsp. oil in reserved bowl until shrimp are evenly coated; season with salt and pepper and toss again.
Remove baking sheet from broiler and use a spatula to turn pineapple pieces over. Arrange shrimp in a single layer on empty half of baking sheet. Broil until shrimp are cooked through on top, about 2 minutes. Remove from broiler and turn shrimp (leave pineapple alone). Broil again until shrimp are cooked through, 1–2 minutes. Transfer shrimp and pineapple to a large bowl and season with more salt and pepper.
Drain soaking liquid from onion into bowl with shrimp and pineapple; set onion aside and toss shrimp and pineapple in pickling liquid.
Serve shrimp mixture with tortillas, avocado, jalapeño, cilantro, lime wedges, and reserved pickled onion for making tacos.
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