In a large bowl, combine the pineapple chunks, diced red bell pepper, diced red onion, diced jalapeño, fresh lime juice, fresh chopped cilantro, and salt. Stir to combine. Cover and refrigerate for 1 hour up to overnight.
Open the package of the Old El Paso Stand 'n Stuff dinner kit and remove the seasoning mix packet and the taco sauce packet. Set aside.
Preheat your grill to high for 5 minutes for your chicken and shrimp. Brush the grill grates with vegetable oil. Preheat your oven to 325°F for your taco shells.
In a large bowl, add the shrimp, cubed chicken, 2 tablespoons of the taco seasoning from the packet inside the kit (reserve the remainder of the seasoning packet), olive oil, and 2 tablespoons of fresh lime juice. Stir to coat all the shrimp and chicken in the spices.
Skewer your chicken cubes and shrimp evenly between each of the skewers. Make sure to keep the chicken cube skewers separate from the shrimp skewers. This will allow you to cook the chicken slightly longer on the grill than the shrimp will need.
In a medium bowl, add the remaining 2 tablespoons of lime juice, sour cream, reserved taco seasoning, and taco sauce from the dinner kit. Stir to combine and set the creamy sauce aside.
Reduce the heat on your grill to medium-high heat and place all the skewers in a single layer on the grill.
Grill the shrimp for 2 to 3 minutes on each side or until pink and cooked through. Do not overcook your shrimp or it will become tough.
Grill your chicken for 3 to 4 minutes on each side or until cooked through (165°F internal temperature).
Remove your grilled shrimp and chicken to a plate and allow it to rest while your taco shells are heating through.
Place your flour taco boats and hard shells onto a large rimmed baking tray and heat through according to package directions. This will take between 3 and 5 minutes. Remove from the oven and allow to cool to the touch before assembling your chicken and shrimp tacos.
To assemble your tacos, you will place the shredded cabbage into the bottom of the warm flour tortilla soft shells and hard taco shells. Next, you will add 4-5 pieces of chicken or shrimp (or a combination of both) on top of the cabbage.
You will top your chicken and shrimp tacos with a spoonful of pineapple salsa, a sprinkle of queso fresco cheese crumbles, a squeeze of lime juice, and a drizzle of the seasoned creamy sour cream sauce.