Name: Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 1/2 pounds large shrimp, peeled and deveined; 2 tablespoons extra virgin olive oil, divided; 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, to taste; 2 cups fresh pineapple chunks; 1 medium shallot, thinly sliced; 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; Warmed corn or flour tortillas, for serving; Mashed avocado, for serving

These Sheet Pan Hawaiian Pineapple Shrimp Tacos are your new go-to weeknight dinner. With bold flavors, minimal prep, and an irresistibly spicy-sweet kick, they’re everything you want in a quick and satisfying meal. Juicy shrimp are roasted with pineapple, garlic, and sriracha, then tucked into charred tortillas with creamy jalapeño sauce, avocado, and corn. Best of all, it’s all made on a single sheet pan in just 30 minutes.

Why You’ll Love This Recipe

These tacos are a vibrant fusion of tropical and spicy flavors, all made with everyday ingredients. The shrimp roast in the oven alongside caramelized pineapple and jalapeño, giving you maximum flavor with minimal effort. The creamy jalapeño sauce ties everything together with a tangy, herby finish. This recipe is ideal for busy weeknights, summer gatherings, or when you just want something fun, fresh, and fast. Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large shrimp, peeled and deveined
extra virgin olive oil
garlic
chili powder
low sodium soy sauce
sriracha
flaky sea salt and black pepper
fresh pineapple chunks
shallot

For the Creamy Jalapeño Special Sauce:

jalapeño
plain Greek yogurt
lime juice
honey
cilantro

To serve:

corn kernels (from raw or grilled corn)
warmed corn or flour tortillas
mashed avocado

Directions

Preheat oven to 425°F.
On a large sheet pan, toss shrimp with 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, salt, and pepper. Arrange in a single layer on one half of the pan.
On the other half, toss pineapple, shallot, and jalapeño with the remaining tablespoon of olive oil.
Roast everything for 8–10 minutes, until shrimp are pink and cooked through. Turn oven to broil and broil for 1–2 minutes to char the pineapple.
Remove from oven and toss shrimp and pineapple together. Set aside.
For the sauce: remove seeds from the roasted jalapeño if desired. Blend yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro until smooth. Season with salt to taste.
In a bowl, mix remaining 3/4 cup cilantro with corn, juice of 1 lime, and a pinch of salt.
Assemble tacos with shrimp, pineapple, corn mixture, avocado, and a generous drizzle of creamy jalapeño sauce. Serve warm.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutesSheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce

Variations

Grilled version: Try cooking the shrimp and pineapple on a grill or grill pan for extra smoky flavor.
Swap the shrimp: Use grilled chicken or crispy tofu for a different protein option.
Make it dairy-free: Use a dairy-free yogurt alternative in the sauce.
Add crunch: Top with shredded cabbage or crispy tortilla strips.
Turn it into a bowl: Serve the shrimp and toppings over rice or quinoa for a taco bowl.

Storage/Reheating

Store leftover shrimp and pineapple in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Keep the creamy jalapeño sauce refrigerated in a sealed jar or container for up to 3 days. Assemble tacos fresh just before serving for the best texture.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before roasting to avoid excess moisture.

How spicy are these tacos?

The heat level is moderate. You can tone it down by using less sriracha and removing the jalapeño seeds before roasting.

Can I make the sauce ahead of time?

Absolutely. The sauce can be made up to 3 days in advance and stored in the fridge.

What kind of tortillas should I use?

Both corn and flour tortillas work well. Warm or char them before serving for the best flavor and texture.

Can I use canned pineapple?

Fresh pineapple is best for roasting, but canned (drained) can be used in a pinch.

How do I roast corn if I don’t have a grill?

Use a dry skillet over high heat or roast it in the oven until slightly charred.

Can I use sour cream instead of Greek yogurt?

Yes, sour cream is a great substitute for a richer sauce.

Is there a way to make this vegetarian?

Yes, swap shrimp for tofu, mushrooms, or roasted cauliflower.

Can I add cheese?

Yes, crumbled queso fresco or shredded Monterey Jack are great additions.

Are these good for meal prep?

They’re best fresh, but you can prep the components in advance and reassemble for a quick meal later.

Conclusion

Sheet Pan Hawaiian Pineapple Shrimp Tacos deliver a tropical twist on taco night that’s bold, colorful, and unbelievably easy. With just one pan, fresh ingredients, and a zesty homemade sauce, this recipe hits all the right notes for a quick and flavor-packed meal. Whether it’s Taco Tuesday or just a busy weeknight, these tacos will have everyone coming back for seconds.