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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 |

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 |

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 |

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: 265 kcal

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


Garlic Cilantro Sauce

Roasted Jalapeño Pineapple Salsa


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

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  1. 5 stars
    Made this for my husband and me. It was a hit! Even my husband loved the surprise sweetness of the pineapple salsa! 🌮❤️

    1. Hi Tonya,
      Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx

  2. AMAZING! And yep, they’re hot! I have no suggestions to make it not-hot, because I can’t imagine leaving anything out – the flavors are perfectly balanced (OK, one tiny thing, next time I might add a little orange zest to the salsa, just for fun). One of the best dishes I have ever, ever made, thank you!

    1. Hey Jill,
      Fantastic!!🥗🌮 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx

    1. Hi Chelsea,
      Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx

  3. These definitely bring the heat! Mostly from the chipotle chili power so I’d suggest half reg chili powder and half chipotle if you don’t like spice. We loved them as written! The allspice and cinnamon gave them the Caribbean flavor as I think was intended! Will definitely make again!

    1. Hi Kimberly,
      Happy Friday!!🥑🍑 I love to hear that this recipe was a hit, thanks a lot for making it and sharing your review! xT

    1. Hi Jessica,
      Thanks so much for making this recipe, so sorry about the spice! They definitely have a nice kick especially with the jalapeño! Let me know if I can help at all! xT

  4. 5 stars
    I made these tonight and cannot remember the last time I enjoyed a meal so much! It took me about an hour from start to finish (had to cut up my pineapple, etc..) and my kitchen is a total mess, but i would do it all over again. The heat from the peppers is subtle, and I think really nicely enhanced by the cinnamon. The fresh salsa is perfect. I’d give more stars if i could.

    1. Hey Michelle,
      Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx

  5. Excited to try this recipe! I was wondering if you leave the jalapeño and garlic in the over to roast longer after the shrimp is done, since they don’t take very long?


    1. Hey Linda,
      You are removing the garlic and jalapeño in step 1 after the 6-8 minutes of roasting:) Please let me know if you have any other questions, I hope you love this recipe! xT

  6. 5 stars
    I made this for Cinco de Mayo and it was great! The shrimp, pineapple salsa, slaw, and sauce all go really well together. I don’t like food too spicy, so I used regular chili powder instead of chipotle and eliminated the jalapeños. Definitely will be making this again!

    1. Hi Kinsey,
      Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! xx

  7. When you use chipotle chili powder are you using something like regular chili powder that has other spices in it too or are you using pure chipotle chili powder where chipotles are the only ingredient? I have the latter and suspect that’s not what you’re using because 2 teaspoons would be HOT (it has heat more like cayenne powder). Just want to make sure before I add that much. Looking forward to trying this recipe!

    1. Hey Christy,
      Thanks so much for your comment! I use pure chipotle powder, there’s nothing else in it. I get mine from Whole Foods! I hope this helps, please let me know if you have any other questions! xx

  8. 5 stars
    Perfect combo of spicy, sweet and tangy. Also it was super easy to make. Gonna be adding this to our regular rotation!

    1. Hey Mary,
      Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT

  9. 5 stars
    Made this for my husband and he loved it! Next time though I will only use 1 jalapeno instead of 2 in the pineapple salsa. It was a little too spicy for him.

    1. Hi Holly,
      Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!

  10. 5 stars
    Made this recipe tonight! Absolutely delicious! The seasoning on the shrimp was so flavorful! Will be making this again!

    1. Hey Linda,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx

    2. 2 stars
      This was not great. This turned out way too spicy despite not using the jalapenos. The mixture of spices was weird. Cinnimon and allspice didn’t go well with cilantro. Pineapple salsa was delicious.

      1. Hi there,
        So sorry to hear this recipe was not enjoyed, thanks for giving it a try and sharing your feedback! xT

  11. 5 stars
    OK I have never commented on a recipe before but felt I had to after making this.

    This is honestly one of the best things I have ever eaten in my life. My household
    is Caribbean and I live somewhere where many cultures mesh so I am very accustomed to eating lots of different yummy things but the flavor build on THESE SHRIMP from this recipe is sooooo great & unique, it also compliments the sauces perfectly.

    I just want to say that I found this extremely spicy haha. I did use two of jalapeños and threw some seeds in into the pineapple sauce because I like a kick but jeez!! So just be careful there if anything ((:

    Thank you so much for posting this!!!

    1. Hey Michelle,
      Fantastic! Thanks so much for making this recipe and sharing your review, I am so glad it was enjoyed! I appreciate your kind message? xx

  12. Hi! This recipe looks great! If I wanted to make them with chicken, do you have a recipe recommendation for that?

    1. Hey Sarah,
      You can follow the recipe as written, just increase your bake time for the chicken:) I hope you love this recipe, please let me know if you have any other questions! xx