My new go-to weeknight tacos, Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce. Spicy roasted shrimp and sweet pineapple stuffed into warmed tortillas with a creamy, roasted garlic sauce, crunchy slaw, and avocado. The spicy tropical shrimp tacos made all on just one sheet pan and in under 30 minutes. These tacos are quick, simple, healthy, and so delicious!

overhead photo of Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Starting the week off with tropical tacos! If you read yesterday’s favorites post you know my family is planning a trip to the Caribbean this summer. After thinking about that trip, I was inspired to make a fun tropical taco. Of course, they’d be even better if they were enjoyed on a tropical beach in ninety-plus-degree weather…a cool drink with an umbrella would be a great addition too!

I still have a few months until that family trip, but until then, I’m making these tacos. They’re not as exciting as that vacation, but geez, they sure are good. And they’re the easiest to make too!

prep photo of shrimp on baking sheet before cooking

By looking at the ingredient list, these tacos might seem involved, but they could not be easier or quicker to make. They’re complete with spicy seasoned-up shrimp, the best roasted jalapeño pineapple salsa, and a creamy cooling cilantro lime garlic sauce too.

There’s a lot happening, but I have a few tricks that keep these tacos quick and easy!

shrimp on baking sheet after baking

Here are the quick details

Start out with the shrimp. I love to roast the shrimp in the oven – so quick and mess free. The shrimp are tossed in a tropical spicy mix of chili powder, all-spice, ginger, thyme, and cayenne pepper. It’s very, very Caribbean-inspired.

On the same pan as the shrimp, I also roast up the garlic for the garlic sauce, and the jalapeño for the salsa.

Just throw everything into the oven and roast. The shrimp cooks in less than ten minutes, so these really do come together quickly. I love to give everything a little crispiness right before I pull the pan out of the oven. So for the last minute of cooking, I switch the oven to broil for that extra little touch. Just be sure to watch closely, broilers work quickly!

photo of pineapple salsa

Now, that garlic sauce

For the garlic sauce, I grab those two roasted garlic cloves from the sheet pan and puree them with a little greek yogurt. I then add plenty of cilantro and green onions.

It’s best to keep this sauce on the simpler, cool side since both the shrimp and the pineapple have a nice kick to them. This sauce provides the perfect balance.

Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce | halfbakedharvest.com

And lastly, the salsa…my favorite

We all know how much I love a fruity salsa. I include them in most of my taco recipes and prefer them to a tomato-based salsa any day.

But this roasted jalapeño pineapple salsa…it’s all done up. And it’s my favorite salsa yet. For one, the roasted jalapeño is a game-changer. It adds a smokiness to the sweet pineapple that’s so delicious. My next non-traditional secret? A squeeze of orange juice in addition to fresh lime juice. It carries out the tropical flavors and vibes and adds an extra special citrus essence to the salsa that’s addictingly good.

I would eat this by the spoonful…

But of course, it’s better when piled into these tacos.

Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce | halfbakedharvest.com

So layer up a little smashed avocado, creamy slaw, salsa, and shrimp then drizzle over that garlic sauce. Looks fancy and like these tacos took hours to prepare, but in reality, they take thirty minutes – tops.

Got to love that, and what’s even better? They taste pretty darn amazing too. Perfect weeknight taco to keep dinner fresh and exciting!

Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce | halfbakedharvest.com

Looking for other tropical recipes? Here are a few…

Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Slow Cooker Braised Hawaiian Pineapple Chicken Tacos

Cilantro Lime Salmon with Mango Salsa

Lastly, if you make these Sheet Pan Jalapeño Pineapple Shrimp Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 290 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Garlic Cilantro Sauce

  • 2 cloves garlic, smashed
  • 1/2 cup plain Greek Yogurt or sour cream
  • 2-3 tablespoons fresh lime juice
  • 1/4 cup chopped green onions
  • 1/2 cup fresh cilantro
  • 2-3 cups shredded green cabbage

Roasted Jalapeño Pineapple Salsa

  • 1-2 jalapeños
  • 1 cup diced pineapple
  • 1/2 cup cilantro, roughly chopped
  • juice from half an orange (about 1/4 cup)
  • juice of 1 lime (about 2 tablespoons)

Instructions

  • 1. Preheat the oven to 450° F. 
    2. On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce) and the jalapeños (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil and broil until lightly charred. Set the shrimp aside.
    3. To make the sauce. Squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse to combine.
    4. Add the cabbage to a large bowl and toss with 1/3 cup of the garlic sauce.
    5. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, cilantro, orange juice, lime juice, and a pinch of salt. 
    6. Stuff the avocado, slaw, salsa, and shrimp into the warmed tortillas. Top with garlic sauce and additional salsa.

Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce | halfbakedharvest.com

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  1. 5 stars
    Kind of deconstructed it (will explain) but we will definitely make it again:
    I did about half the amount of shrimp for 2 people and cut the spice measures in half. We roasted per the recipe and also roasted a jalapeno on the side at the same time.
    We didn’t make the garlic cilantro sauce or use cabbage, but we did make the pineapple salsa as directed, adding the roasted jalapeno. I froze some grilled pineapple a couple of months ago and we thawed and used some of that.
    We didn’t use tortillas — just ate the shrimp with salsa and leftover Mexican rice on the side! Very yummy! Will be using leftover salsa today with chips! We love tacos so will try the recipe that way soon.

    1. Hey Deborah,
      Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! Thanks for sharing what worked well for you. xxTieghan

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