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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
Do you add the corn raw into this dish?
Hi Kyle,
Yes, that is correct. I hope you love the recipe, please let me know if you give it a try! xTieghan
This is the ultimate most delicious meal I make! We have this at least once a month and today we are having this for our anniversary dinner! The flavours are unbeatable and yes compliment this dish completely, thanks for the recipe
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
I made this for dinner last night. It was amazing! The Creamy Jalapeño Sauce was so flavorful. All the flavors compliment each other! Thank you for sharing this recipe.
All I can say is AMAZING! SOOO easy and sooo good! Thanks Tieghan!
Hey Abigail,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
This is a standing ‘must make’ recipe when we go to the beach! Couldn’t be easier and absolutely delicious! My only tip is that I put the sauce together without the jalapeno while everything is cooking, then pop the jalapeno in the blender right as it comes out of the oven so that you can serve everything hot. This is seriously so good!
Hey Taylor,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Tried these tonight. Made the sauce without jalapenos for the kids and they loved it! You are making a me a good cook! Thank you!
Hey Kristen,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! xxTieghan
Makes awesome fish tacos! I used tilapia instead of shrimp with success. The roasted pineapple, corn (I lightly grilled mine), and variety of seasonings from the rub and dressing come together for a flavor explosion. I tried the tacos with and without the mashed avocado and didn’t miss it when it wasn’t there. Thanks for sharing your great recipe!!
Hey Susan,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan
Not a big fan of Greek yogurt. How do you feel about swapping it out with some sour cream?
Hey Lisa,
Sour cream would work well for you! Please let me know if you have any other questions! xTieghan
Just finishing up eating this absolutely delicious meal! The mixture of spice and flavors is such a treat and my family is loving me for making it! Thank you for sharing your talent and helping me feel like I’m a little talented too ?
Hey Rosemarie,
Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan
These are amazing! My husband said “best meal you have made in 15 years”. Will definitely keep making these!
Hey Janine,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
This is an awesome flavour combination! Added smashed avo and diced tomatoes and really enjoyed the recipe, thank you!
Hey Eva,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
These look delicious! I’m wondering if there is something else I could use in place of the pineapple due to an allergy, do you have any recommendations? Or maybe a mango salsa on top for sweetness?
Hey Maya,
I think a mango salsa would be fantastic here! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hello. Looks delicious. Planning on making this week. I noticed that your tortillas are ?charred in the edges. How do you prep your tortillas beyond heating on non oiled pan (which is what I have been doing). Thank you! ☺️
Hey Heather,
I put my tortillas directly over the stove top flame. I hope you love this recipe, please let me know if you give it a try! xTieghan
These were delicious! I used Sriracha oil instead of olive oil and it gave it an extra kick. I also grilled everything instead of cooking it in the oven. The sauce was super yummy. Will definitely be adding these tacos into the weekly rotation.
Hey Callie,
Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
Tieghan, I continue to be impressed with your recipes. I’ve been cooking for over 40 years and you have me trying all kinds of new food combinations. This recipe was out of this world! Loved the shrimp and pineapple together. Loved the jalapeño sauce. The whole family raved about it! I liked it so much that I’m thinking of making it again next week. Thank you!!
Hey JoAnn,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
This was delicious, flavorful and very filling. I made a little extra shrimp and used the sauce and more pineapple for a salad the next day with a few tortilla strips fried on top. I will definitely make both of these dishes again!
Thanks you for the flavor bomb!
Hey Katy,
Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan