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My new go-to weeknight tacos, Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce. The sweet, tangy, and spicy taco that takes no time at all to make. Spicy garlic roasted shrimp and sweet pineapple stuffed into warmed tortillas to make the best “Hawaiian” inspired shrimp tacos. Serve each taco with a creamy, roasted jalapeño special sauce, fresh corn, and plenty of herbs. The perfect weeknight taco that’s made entirely on just one sheet pan and in just about 30 minutes too. These are quick, simple, healthy, and so delicious.

overhead photo of Sheet Pan Hawaiian Pineapple Shrimp Tacos

It’s 100% that time of year when everyone is looking for the quickest dinners. Trust me, I get it. Between prep for an upcoming big photoshoot, conference calls, preparing for my older brother’s wedding (which is here at our HBH studio on the 14th), and planning for the release of Half Baked Harvest Super Simple, we’ve got a lot going on. In fact, I’m not sure I’ve ever had more on my plate than I do right now. It’s both amazing and overwhelming all at the same time. With that said, now more than ever, I fully understand that when life gets crazy, cooking dinner every night can be the last thing anyone wants to do.

With the busy lives we all lead, the one thing everyone always tells me is that they just need easy recipes.

Especially anything that can be made entirely on one sheet pan. One pan, means less dishes, less cleaning, less work, and in today’s case, less time too. Honestly, it’s almost too good to be true, but for certain foods, the sheet pan just really works. Enter today’s very (non-traditional) Hawaiian inspired shrimp tacos. Everything from the shrimp, to the roasted jalapeño sauce, are all made on the same sheet pan.

At first, I was skeptical, but this recipe could not have turned out better. It has all my favorite flavors…sweet, tangy, and spicy.

shrimp and pineapple on sheet pan after cooking

Here are the details.

Start with the shrimp. Save yourself time and hassle and buy already peeled and deveined shrimp. I can’t recommend this enough. It might be a little more money to buy shrimp this way, but the time you will save is so worth it. At least to me anyway.

Toss the shrimp onto your favorite sheet pan (personally, I really love these USA pans, they clean up so nicely). Add plenty of garlic, chili powder, and a splash of sriracha and soy sauce. The garlic and sriracha add all the flavor, while the soy sauce adds a layer of saltiness. It’s a bit tangy and a bit spicy all at the same time. Next, toss on some fresh pineapple chunks and a jalapeño. Put the entire pan in the oven and roast the shrimp. This will only take a few minutes.

The key here? Allowing everything to cook under the broiler during the last minute or so of cooking. This gives the shrimp a nice crispness and caramelizes the pineapple – adding just another layer of delicious flavor.

overhead close up photo of Sheet Pan Hawaiian Pineapple Shrimp Tacos

At this point, the shrimp and pineapple are done.

Now it’s time to make the special sauce. Which is simply a mix of plain Greek yogurt, roasted jalapeño, lots of lime, a touch of honey, and fresh cilantro. Blend this together until smooth, and you now have your special sauce…but the healthier kind.

The final step is to toss some fresh corn with fresh cilantro, a squeeze of lime, and a pinch of flaky sea salt.

Stuff everything into some charred tortillas, add the avocado, add the sauce, and that’s it!  SO EASY, SO GOOD, and healthy too!

I know that Tuesday taco night is a thing and all. But for whatever reason, it seems to occur more on Thursday nights over here. Remember, do what works for you.

And with that, how about some Hawaiian inspired shrimp tacos with all the pineapple and spicy sauce you can pile in? The perfect, super flavorful, dinner for a Thursday night…and any other night too.

Oh and lastly? If you happen to love sheet pan dinners as much as I do, this sheet pan chicken shawarma is a tried and true favorite. And this blackened salmon as well. OK wait, wait, and these Caribbean tacos too. Man, I guess I really do love a sheet pan recipe!

side angled close up photo of Sheet Pan Hawaiian Pineapple Shrimp Tacos

If you make these sheet pan Hawaiian pineapple shrimp tacos with creamy jalapeño special sauce 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 Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 419 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

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 3-4 cloves garlic, minced or grated
  • 2 teaspoons chili powder
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha
  • flaky sea salt and black pepper
  • 2 cups fresh pineapple chunks
  • 1 medium shallot, thinly sliced

Creamy Jalapeño Special Sauce

Instructions

  • 1. Preheat the oven to 425 degrees F. 
    2. On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.
    3. Remove from the oven and toss the shrimp and pineapple together. Set aside.
    4. To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt.
    5. Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt.
    6. Stuff the shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Special Sauce, avocado, and lettuce. Enjoy!
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overhead horizontal photo of Sheet Pan Hawaiian Pineapple Shrimp Tacos

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Comments

  1. 5 stars
    This was excellent. I used chipotle chili power. I had the same question about the shallot but decided to use it with the pineapple and shrimp after roasting. You mention to top with lettuce. But, no lettuce in recipe or pictures. I skipped it. Overall one of the best taco recipes I have had.

    1. Hi Carla,
      The shallot just gets tossed with the pineapple and shrimp:) Please let me know if you have any other questions! xx

    1. Hi Alyssa,
      Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx

  2. 4 stars
    This was tasty, but will be cutting back on the sriracha and lime in the corn topping. I also added a tsp of honey just to soften up on the intensity of the lime juice. I’d also do two ears of corn and cut the cilantro back to 1/2 cup. Felt like a cilantro salad with a sprinkle of corn. The heat killed any corn flavor coming through.

    Just some constructive feedback as this recipe had me reread it five times before I made my own interpretation on what was to be done. You actually need two jalapeños as there’s no mention of it in the list of ingredients for what goes in the oven with pineapple until you get to the instructions.

    Other than that, we’ll try again because I think the yumminess is there!

    1. Hi Stacy,
      Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT

  3. Hi! I wanted to make this for a large potluck gathering. Do you think canned diced pineapples would suffice or does fresh pineapple make a big difference?

    1. Hi Emily,
      I think the canned pineapple would be okay for you to use! Please let me know how this recipe turns out, I hope you love it! xx

  4. I made these today for a luncheon and they were fantastic! The sauce takes the already delicious shrimp to a whole new level. This is a keeper for sure.

    1. Hi Lynne,
      Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)

    1. Hi Rebecca,
      Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan

  5. Love this recipe! The jalapeno sauce is delicious! Even my husband, who isn’t a big shrimp fan, said I can add this taco recipe to the rotation.

  6. These were absolutely delicious!! My entire family ate this, including my very picky son. This will become part of our dinner rotation! The sauce is soooooo good, glad I made extra, it will be great on so many things!

    1. Hi Jenn,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT

  7. 5 stars
    These tacos are delicious! My husband kept raving about how flavorful the shrimp was. Definitely saving this recipe!

    1. Hi Brittany,
      Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx

  8. 5 stars
    This was packed with flavor and easy to make… even on a weeknight. Roasted the corn. Sauce was delish. Loved it all!

  9. 5 stars
    Awesome recipe! The hubs loved it. We used the homemade tortilla recipe for these and paired with street corn. So good.

    1. Hi Tonya,
      Happy Wednesday! Thanks so much for making this dish, I love to hear that it was tasty! xTieghan

  10. 5 stars
    Soooo good! This is one of my favorite recipes from Half baked harvest!

    I did use red onion instead of shallot for some color and added feta to really tie it together. Overall, 10/10!

    1. Hi Joy,
      Happy Wednesday! I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! xx

    1. Hi Candy,
      Happy Wednesday! Thanks so much for trying these tacos, I love to hear that they were enjoyed! xx