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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.

Ingredients

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. Hi Linda,
      I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)

  1. 5 stars
    Yum… a hit..recipes are simple…full of flavor…you have a talent and are a blessing for all of us busy moms

    1. Hi Nanette,
      Happy Tuesday! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! Thanks for your kind message? xTieghan

    1. Hi Michelle,
      Thanks for trying this recipe, so glad to hear it was enjoyed!! The shallots get tossed with the pineapple and shrimp in step 3:) Please let me know if you have any other questions!! xx

  2. Looking forward to making this! Does the shallot mix with the pineapple and shrimp or in the sauce? Thanks!

    1. Hi Amanda,
      The shallot is mixed with the pineapple and shrimp:) Please let me know if you have any other questions! xTieghan

    1. Hi Samantha,
      Wonderful! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! xTieghan

  3. 4 stars
    Hello- I make a ton of your recipes and they are always a HUGE hit!! We loved this dish, but the sauce was super soupy. I followed the recipe exactly and used 2 small limes. Any help here please… Thank you

    1. Hey Amy,
      Thanks so much for giving so many recipes a try!! The sauce should be pretty thin, if you want a thicken consistency next time I would add more yogurt. I hope this helps! xx

  4. 5 stars
    So very yummy and easy to make. That’s the best combination for a weeknight, heck any night meal! Thanks Tieghan for another great recipe.

    1. Making tonight. Do you just throw the shallot away after cooking? Are you cooking it with the pineapple just for flavor?

      1. Hi Sarah,
        The shallot is getting tossed with the pineapple and shrimp in step 3, they will go in the tacos. Please let me know if you have any other questions! xTieghan

    2. Hey Teddi,
      Wonderful! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! xTieghan

  5. 5 stars
    Wow, these were really delicious! Of course, I am not surprised;) Because it was a Sunday and I wanted to be ready to eat with not much prep, I made the corn, the yogurt sauce, and roasted the pineapple, shallots, and jalapeño ahead of time. Then when it was dinner all I had to do was the shrimp. My husband and son LOVED the tacos, and so did I! When I realized we had quite a bit of yogurt sauce left, my husband said, “Let’s have them again tomorrow night!” Too bad there wasn’t any shrimp and pineapple left for my lunch tomorrow 🙁 Thank you again, Tieghan!

    1. Hey Shelley,
      Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx

    1. Hey Julie,
      Sure, chicken would work well for you! I hope you love this recipe, please let me know if you give it a try! xx

    1. Hi Nina,
      You could do sour cream in place of the greek yogurt! I hope you love this recipe, please let me know if you give it a try! xx

  6. 5 stars
    Wow! These tacos are delicious. No regrets. I shared the recipes with my brothers. Thank you Half Baked Harvest!

    1. Hey India,
      Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan

  7. 5 stars
    My 4th HBH dinner this week. Amazing! Will for sure make again. Followed recipe exactly and wouldn’t change a thing. Tastes like summer with that pineapple Thank you!

    1. Hey Lisa,
      Happy Thursday! Thanks for making so many recipes this week, I truly appreciate! So glad to hear this one one was winner:) xTieghan

  8. 5 stars
    These were absolutely wonderful! They were the perfect mix of sweet, spicy and lime!! My husband said these were literally the best shrimp tacos he’s ever had!! Thank You for sharing this one!

    1. Hey Vicki,
      Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT

  9. 5 stars
    OMG that sauce! Everything was delicious but that sauce was an experience! Yum! I made it with vegan crème fraiche as my friend is allergic to milk proteins and it was absolutely perfect.

    1. Hi Jen,
      Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)

    1. Hey Maria,
      Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan

    2. 5 stars
      Oh my these were delicious! Both my husband and I loved them. Next time I make them I will definitely prep the ingredients ahead of time. I spent at least 1-1/2 hour in the kitchen and then another 45 minutes cleaning up! The flavors were fabulous, though. I will figure out a way to streamline the process to make them again.

      1. Hey Caryn,
        Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:) Sorry these took so long!! xx