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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
Hey there!
Love your blog, but back in 2015 you wrote a Laksa recipe that people were concerned about because of the blatant cultural appropriation (not to mention Laksa is Mayasian, not Thai). I so appreciate you using world flavors and taking inspiration from many cultures, but positioning yourself as an authority on ethnic cuisine because you added a couple ingredients native to that geographic region is a serious stretch.
Please be mindful in naming your (amazing!!!) recipes in the future. I want to love them, but I have a hard time getting past this issue. Thank you so much for hearing me out. No one is perfect, we’re all doing our best, I just wanted to remind you that this is important. Calling foods “inspired by” different cultures is totally lovely and good!
April
Hi April! Thank you for letting me know. I would never mean to disrespect any person or culture, I only try to appreciate them by sharing similar recipes. Thank you! xTieghan
Easy and sooo good!
Thank you Heather! xTieghan
Super easy to make and incredibly flavorful! The yogurt sauce paired perfectly with the little bit of heat the shrimp had. Loved it – will 100 make again!
Love to hear that! Thank you Taylor! xTieghan
These were, hands down, the best tacos I’ve ever made, and some of the best I’ve ever eaten. I reduced the chili powder by about half or more and they had the perfect amount of kick to them. I also threw half an avocado into the yogurt jalapeño sauce and it was amaaazing. Aside from the shrimp prep (which is always a hassle unless you buy peeled shrimp) this was a really easy dinner to throw together. Definitely keeping this one bookmarked!
I love to hear that!! Thank you os much Alison! xTieghan
TIEGHAN!! Oh my goodness! I have made numerous recipes from you that I love, but these tacos! I can’t even explain how much my husband and I loved these! He said these were the best tacos he’s EVER had, homemade or at a restaurant! Thank you for sharing! We love your work!!!!
That is so amazing to hear Claire! SO glad you tried these tacos! Thank you! xTieghan
Delicious. The whole family loved them. I did grill corn and jalapeño beforehand on grill. Added a touch more honey to the sauce. Will for sure make these again!
I love to hear that! Thank you so much Diane! xTieghan
This was amazing!!! We used flat parsley instead of cilantro. We had some roasted sweet potatoes fries with it as well, which were delicious with the sauce.
Thank you Gaël! I am so glad this turned out so well for you! xTieghan
Absolutely delicious! The roasted pineapples with the shallots were outstanding with the shrimp. My jalapeño sauce was a bit watery as well and added some avocado to thicken it up and stay within the flavor profile. Home run!
Thank you so much Alexis!! xTieghan
These were delicious, a perfect combination of flavors! I made the jalapeno sauce as directed and didn’t really think it would be that spicy but it was a bit too much for me, so I ended up dumping half of it and adding sour cream and it was perfect! Definitely making these again!
Thank you so much Ashley!! xTieghan
Made this on a whim last night for dinner and it was AMAZING!! I didn’t realize I was out of siracha (how?!) but I had the Korean chili past and used it in substitution . Since this will go into our regular summer rotation, I will make sure to have siracha next time. Thanks for a wonderful recipe!!
So glad this turned out amazing for you! Thank you! xTieghan
It was Labor Day weekend and I really wanted to make something easy and delicious, these tacos were perfect, they are that perfect combination of spicy and sweet and so fresh! I was a little concerned they might be too spicy for my husband, no worries, he loved them! When my husband just eats and doesn’t talk during dinner, you know its the tacos! Thank you Tieghan!
Yes! Love that these turned out so well for you Cindy! I hope you had a great weekend! xTieghan
This sounds so interesting, and looks really tasty too! Can’t wait to give it a try xx
I hope you love this Bry! Thank you so much! xTieghan
Made this for dinner tonight and my husband and I loved it! Another A+++ recipe Tieghan! I pretty much cook your recipes 3-4 times a week!
Thank you so much Erica! xTieghan
OMG… Made this last night. It. Was. Delicious!! It went together quickly and the flavors were amazing. Didn’t get the char I was hoping for… but was still delicious. This is the first recipe I’ve made of yours, but I have been collecting them over the last few weeks (that’s when I found this amazing page). Tomorrow will be the super sticky kung pao cauliflower. Thank you so much for making amazing Pescatarian and vegetarian recipes!!! Keep up the good work!!
OMG… Made this last night. It. Was. Delicious!! It went together quickly and the flavors were amazing. This is the first recipe I’ve made of yours, but I have been collecting them over the last few weeks (that’s when I found this amazing page). Tomorrow will be the super sticky kung pao cauliflower. Thank you so much for making amazing Pescatarian and vegetarian recipes!!! Keep up the good work!!
Thank you Layla! I am so glad this turned out so well for you! xTieghan