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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
These look amazing!! Only issue is I’m allergic to shrimp. Is there another protein you could recommend in lieu of the shrimp?
Hey Lauren,
A mild white fish or chicken would work in this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these last night. Followed the recipe down to the last dash of salt. These tacos were the best. And by best I mean literally the best thing I’ve cooked myself, like, EVER. I love it when all the sweet and spicy come together with the creamy and the texture of the shrimp. Such a satisfying meld of flavors. LOVED IT!!! LOVED IT!! Is it too soon to make them again tonight??
Haha that is so amazing!! I am really glad this turned out so well for you, Paula! Thank you! xTieghan
This is seriously the best, we make it all the time! The sauce is PERFECT, we keep the seeds in and it’s the perfect amount of tang and spice.
I am so happy you loved this one, Heather!! Thank you so much for trying it! xTieghan
Hi Tieghan. I made these a few weeks ago and they were delicious. Want to make them again and am wondering if I could season the shrimp overnight and cook on the sheet pan the next day.
Thanks!
Anne Marie
Hey Anne Marie,
You could absolutely do this! So glad you enjoyed the recipe! xTieghan
Hi! The broiler in my oven is broken, is there a different way you’d suggest I get the pineapple and shrimp crisped up?
Hi Shea,
I would just roast in the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making these this week, any suggestions on side dish to make with it?
Hi Jess,
I like to do some rice and beans. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks delish! I could only buy uncooked, peel-on shrimp. Do you recommend peeling and de-veining the shrimp prior to tossing in sauce? Or is it easier to cook, peel and then toss in the sauce? Thank you!
Hi Katherine,
I would recommend peeling and de-veining the shrimp first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this today, we really liked it!
Aw that is so great to hear! Thank you for trying this Anne! xTieghan
Made these tonight and they were fabulous!! My family was raving over the jalapeño cilantro sauce. Couldn’t help but think this would be killer over lettuce as a salad too!
So glad you all loved it! Thank you so much Becky! xTieghan
Can’t believe how quick and simple this recipe was, and so tasty! I love how spicy it was and I’ll probably swap the pineapple with a coleslaw it was as I prefer the spicy part more than the sweet ?
How would you recommend to use the leftover cream? I was thinking on a quesadilla/burrito or burrito bowl. Any other ideas on something a little different?
By the way, I love the blog! Every recipe look delicious and they seem all doable with staple ingredients… love it!! Also the photos are beautiful ?
Hi Leslie,
So glad you enjoyed the recipe, thanks for making it! Those would be my two recommendations for the Crema. xTieghan
This is my absolute favorite recipe from this site. So much flavor. The jalapeño sauce is amazing. And to top it all off, it’s quick and easy!
Thank you Melissa!! xTieghan
Excellent
Thank you Joanne! xTieghan
We are off to Hawaii this weekend while we are in isolation in the uk. Cannot wait. Thankyou xx
Haha aw well I am glad this recipe brings you back somewhere tropical! I hope you love this Sue! xTieghan
We made this tonight and it was so delicious!! The sauce for the shrimp was AMAZING. Shrimp & pineapple are a winning combination and having them in a taco is even better. Your recipes are the highlight of my time in quarantine – I’m excited to keep cooking with your recipes!
Thank you so much Hillary! So glad you enjoyed this one! I hope you continue to love my recipes! xTieghan
Made these last night and loved it! I had jumbo shrimp, and was missing the shallot tho but I don’t think that mattered – it tasted awesome!
I think the only thing I would do differently next time is just broil the shrimp and pineapple from the start, in the hopes it would all get more charred. And I’d probably also use a smaller jalapeño – the one I had was huge and it was ??? ? But this recipe is a keeper for sure!
I am so glad this turned out so well for you Carrie!! Thank you so much for trying it! xTieghan