Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce

These Sheet Pan Hawaiian Pineapple Shrimp Tacos are sweet, spicy, tangy, and so easy. Shrimp is roasted with chili powder, garlic, soy sauce, and sriracha, while pineapple caramelizes alongside. Everything is tucked into warm tortillas with avocado, corn, cilantro, and a creamy jalapeño sauce for a tropical taco night in just 30 minutes.

Why You’ll Love This Recipe

These tacos are fresh, vibrant, and bursting with flavor. The sheet pan method makes them quick and fuss-free, perfect for weeknights or entertaining. Juicy shrimp gets a smoky-spicy kick, while pineapple adds caramelized sweetness. The creamy jalapeño sauce cools it down with tangy yogurt, lime, and honey. Paired with avocado and corn, every bite is balanced and satisfying.

Ingredients

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

For the Shrimp and Pineapple:

• 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

For the Creamy Jalapeño Special Sauce:

• 1 jalapeño, roasted

• 1/2 cup plain Greek yogurt

• Juice of 2 limes (divided)

• 2 teaspoons honey

• 1 cup fresh cilantro, roughly chopped

For Serving:

• 1 ear corn, kernels removed (raw or grilled)

• Warm corn or flour tortillas

• Mashed avocado

• Shredded lettuce (optional)

Directions

1. Preheat oven to 425°F.

2. On a sheet pan, toss shrimp with 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, salt, and pepper. Arrange on one side. On the other side, toss pineapple, shallot, and jalapeño with 1 tablespoon olive oil.

3. Roast 8–10 minutes until shrimp is cooked. Switch to broil and broil 1–2 minutes until pineapple is charred. Toss shrimp and pineapple together. Remove jalapeño for sauce.

4. Make sauce: Deseed jalapeño (optional). Blend yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro until smooth. Season with salt.

5. Make corn topping: Toss remaining cilantro with corn, juice of 1 lime, and a pinch of salt.

6. Assemble tacos: Fill tortillas with shrimp, pineapple, avocado, and corn. Drizzle with creamy jalapeño sauce. Add lettuce if desired. Serve immediately.

Servings and timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Calories: approximately 419 kcal per serving

Variations

• Make it mild: Remove jalapeño seeds or use only half for the sauce.

• Add protein variety: Swap shrimp for chicken or fish.

• Cheesy twist: Sprinkle tacos with queso fresco or cotija.

• More tropical: Add diced mango or papaya along with pineapple.

• Dairy-free: Use coconut yogurt in place of Greek yogurt.

Storage/Reheating

• Refrigerate: Store shrimp and sauce separately in airtight containers for up to 2 days.

• Reheat shrimp: Warm in a skillet or oven until just heated through. Avoid microwaving to prevent rubbery texture.

• Freeze: Not recommended—shrimp and pineapple lose texture once thawed.

FAQs

Can I use frozen shrimp?

Yes, thaw completely and pat dry before roasting.

Do I have to roast the pineapple?

No, but roasting adds caramelized flavor that balances the spicy shrimp.

Can I grill instead of roasting?

Absolutely—grill shrimp and pineapple for a smoky flavor.

Is the sauce very spicy?

It has a kick, but removing jalapeño seeds makes it milder.

Can I use sour cream instead of Greek yogurt?

Yes, but Greek yogurt adds tanginess and is lighter.

What tortillas work best?

Corn tortillas give classic flavor, while flour tortillas are softer and hold more filling.

Can I prep this ahead?

Yes, make the sauce and prep shrimp/pineapple in advance. Roast just before serving.

Can I use canned pineapple?

Yes, but fresh pineapple caramelizes better when roasted.

What sides pair well with these tacos?

Cilantro rice, black beans, or a fresh mango salad.

Can I double the recipe?

Yes, just use two sheet pans to avoid overcrowding.

Conclusion

Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce are a tropical, flavor-packed twist on taco night. Sweet pineapple, spicy shrimp, tangy yogurt sauce, and fresh corn come together in warm tortillas for a fast, vibrant meal. Easy, colorful, and crowd-pleasing—these tacos are sure to become a weeknight favorite.

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