Set a skillet over medium heat and add the chorizo sausage. Cook 6 to 8 minutes, breaking it apart as it cooks. Put the cooked chorizo over a plate lined with paper towels, leaving some of the grease in the skillet.

In the same skillet add the shrimp, sprinkle with kosher salt, pepper, chili powder, and cumin. Cook 4 to 5 minutes, stirring occasionally.

Note: If you find that not enough grease was saved from the chorizo, add some vegetable or olive oil to the skillet.

Remove the shrimp from the skillet and once cooled, dice the shrimp into bite size pieces.

Lay a burritos size tortilla flat. Add 1/4 of the chorizo, 1/4 of the shrimp, and a 1/2 cup of cheese in the center of the tortilla. Fold the sides in and roll into a burrito. Place seam side down in a greased/oiled 9x13 casserole dish. Repeat with remaining burritos.

Pour the queso evenly over the burritos and top the burritos with the pineapple slices.

Bake in a 425 degree oven for 15 to 20 minutes. Turn the broiler on high for a few more minutes if you prefer a charred top.