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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.
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.
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.
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!
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
Servings: 6 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
- 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
- 1 jalapeño
- 1/2 cup plain greek yogurt
- juice of 2 limes
- 2 teaspoons honey
- 1 cup cilantro, roughly chopped
- 1 ear raw or grilled corn, kernels removed from the cob
- warmed corn or flour tortillas, plus mashed avocado, for serving
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!
Can you use frozen shrimp and just let it that before roasting?
Hey Chelsea,
Yes, totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you remove the shrimp after 8-10 minutes. Then broil pineapple etc? Sounds like it?!
Hey Nancy,
I leave my shrimp to broil as well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these for dinner tonight…spectacular! This will definitely be in my summer rotation for a quick dinner. ?
Hey Sue,
I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
How many servings?
Hey Barbara,
These will make 6 servings. xTieghan
I made these tacos last night for my family. They were a huge hit. There were no leftovers. I added a cilantro slaw to them for an extra bit of crunch. I will definitely be making these again.
Hey Antonia,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Excellent tacos!!!! So many different flavors. I used some Mexican corn that had some cumin already in it, that I think added to it as well. Don’ miss this recipe!!!!
Hey Joan,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
Amazing! Just finished these for dinner and I can’t wait for leftovers for lunch.
Hey Suzanne,
Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
That sauce certainly is special. Corn to sweeten it was an unique and delicious addition. we had happy bellies and taste buds. Another winner! Thank you for making our dinners memorable and exciting. Helps me keep out of a boring rut. It had a ll the flavor components and was easy to make. That special sauce is going on everything.
Hey Aimee,
Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan
Really bright delicious flavor! I made a change to facilitate make ahead: I blistered the jalapeno the night before and made the sauce ahead of time. Also cut up the pineapple and made the shrimp marinade the night before. That sauce is amazing!
Is the sriracha meant to be the sauce? There is a sriracha dry seasoning too so I was just checking
Hey Debbie,
Yes, I use sriracha sauce in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Followed the recipe exactly and it was delicious! Only wish I made more. Will be in my rotation.
Hey Jenna,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Shrimp flavors- wonderful- omitted the sriracha b/c I knew it would be too hot- we used “jumbo” shrimp- prob the 12-15count and did not have an issue cooking them in the 10 mins w/o getting over done.
Pineapple- I diced ours prob 1/2 inch cubes- they did not char when baked or broiled…there is so much water in pineapple, they really steamed/baked. They did release a lot of water when on the pan with the shrimp, so that helped keep the shrimp from drying out, I think. Not sure what temp and for how long the pineapple would need to get the black char. I took them out after a total of 20 mins (bake and broil time). They were cooked and tender but NOT charred.
Sauce- I omitted the honey from the get-go (not a fan of the sweet/sour combo). I’ve been making this kind of sauce for years (tried to copy Wahoo’s sauce) but I agree with the others, it can go on loads of other things, or use as a dip (it will thicken in the fridge if left to sit)
Thanks for the inspiration- this is a keeper!
Hey Courtney,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
SO good. Especially with a side of margs 😉
I used the Trader Joe’s frozen charred corn and works great. I can’t wait to try this recipe in the summertime at the lake with my family, when corn is in season!
Next time I think I’ll try Teigan’s avocado crema in place of the sauce & avo here. I made it on super bowl Sunday and still dream about it!
Hey Sarah,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan
This recipe turned out to be a little more involved than I thought, with all the chopping, roasting, broiling, and grilling the corn and tortillas. But, we all loved it. The combination of the crunchy corn, spicy shrimp and sweet pineapple was awesome! Thank you for the recipe!
Hey Jean,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan
Hey I was wondering the calories content for each taco??
Is each one 220 calories?? thanks can’t wait to try them!
Hey Amanda,
Yes, that is correct. I hope you love the tacos, please let me know if you have any other questions! xTieghan
This recipe is fantastic! Flavors are on point 🙂 Fast and simple to make too.
Hey Kris,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
Can you use sour cream instead of Greek yogurt
Hey Cherily,
Yes, that will work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan