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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
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!
This post was originally published on August 29, 2019
I can’t wait to make these. How would you adjust the baking time for small shrimp? Thanks for all your awesome recipes!
Hi Camera! I would recommend adding the shrimp to the pan after the pineapple as cooked for 4 minutes, so cook the pineapple a total of 8 minutes and the shrimp for about 4 minutes (or until it is cooked throughout). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These were so tasty and easy to make. I loved the sweet and spicy element. I also never thought to use raw corn but it was delicious and crunchy. Unfortunately, the tacos were too spicy for my boyfriend and I didn’t even put the special sauce on his, but he has a low tolerance for heat. Not sure if it was the Siracha or the jalapeño cooking with the rest of the food but I am hesitant to change anything because I thought it was great.
So yummy! Any tips for making them more “sticky” like in your photos? Mine turned out very watery…am I supposed to put honey on the shrimp? Thank you!
Love all of your recipes, can’t wait to make these! How do you warm your tortillas to get the perfect wood fired look to them?Thank you!!
Looks amazing, but I’m allergic to shrimp…. can chicken or something else be substituted ?
These were incredible – a blend of so many flavors! I especially loved the roasted pineapple with the shrimp! I will definitely be making these again! My only question – The sauce was SUPER HOT! I couldn’t eat it, and even my husband who loves spicy food, said it was overpowering. I deseeded the jalapeño before adding it to the blender. Should I just use half a jalapeño? I thought the seeds were the only hot part of jalapeños? Or should I wash the jalapeño after removing the seeds? Not sure how to tone the sauce down. Thanks for your help!
Hey Beth, yup the seeds are the hot part to the pepper, but the pepper does carry some heat too. Next time, just try using half of the pepper. Sounds like you had a crazy hot jalapeño. Their heat can greatly vary from pepper to pepper. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
What happened to the shallots and why does your “special sauce” look white and creamy? My sauce is green and watery. Tastes good, just lacking in texture.
HI! The shallots just get mixed together with the shrimp and pineapple. My sauce only looks white in the photos, if you watched my IG stories you can see it’s green. Your sauce should be green, but not watery. Where your limes large? If so, use only 1 lime next time for a creamier sauce. Please let me know if you have any other questions. Thank you! xTieghan
Made this last night and it was delicious. My husband and I were brainstorming things we could put the sauce on. I guessed that the extra cilantro, corn, and lime juice was meant as a garnish. Since they are listed with the ingredients in the sauce section, I kept re-reading to decide. Thanks for a keeper recipe!!
I am SO glad you loved this recipe Randy! Thank you for trying it out! xTieghan
Hi! These tacos look amazing! Quick question: how many tacos does this recipe yield and how many tortillas would I need? Thanks a lot!
Hey Anna! This will yeild roughly 12-14 tacos, so you need 12-14 tortillas. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Oh my word, these look amazing! 100% making the menu plan for next week!
Paige
http://thehappyflammily.com
Thank you so much Paige! xTieghan
does the shrimp stay on the pan while the pineapple broils? if so won’t that overcook the shrimp
HI Richard, yes the shrimp stays on the pan. It shouldn’t overcook in the time listed unless you are using very small shrimp. Just keep an eye on the shrimp and if you are worried they are over cooking, remove them from the baking pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe is SO good! The sauce for my shrimp was very watery but was still delicious.
So glad you still loved this Tiffany! xTieghan
These look amazing but I am allergic to shrimp ☹️. Do you think I can substitute chicken?
Hey Joann! Yes, chicken is great! I recommend cutting chicken breast into 2-inch pieces and cooking for 12-15 minutes to ensure the chicken is cooked throughout. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
a magnificent explosion of flavors, very good
So happy to hear that! Thank you Antonio! xTieghan
OH DEAR GOD. I’m dying at my desk right now. I want to play hooky from work and go home and make these. Looks like I’m making tacos AGAIN this weekend. (Not complaining!) <3
Haha well maybe not the best idea, but I am here for it! I hope you love love love these bars Aline! Thank you! xTieghan