Sheet Pan Pineapple Shrimp Tacos

These sheet pan pineapple shrimp tacos make an easy 20-minute dinner, that tastes better than takeout! It features some crispy shrimps, juicy pineapple, black beans and a spicy jalapeño sauce with cilantro.

Thinking of ordering takeout tonight? Think again! These pineapple shrimp tacos are actually easy to prepare and it all happens in a sheet pan. If you’re new to this concept, trust me you’re going to love sheet pan dinners! Combining the ease of cooking with the ease of cleaning, they’re always a win for a busy weeknight dinner.

These pineapple shrimp tacos are no exception. Simply place seasoned shrimps, pineapple, corn, jalapeño, and shallots next to each other onto a baking sheet, and roast. In no time, you’ll have a restaurant-worthy Mexican dinner on the table. Be ready to impress!

The ingredients you need

• Shrimps. Choose large, peeled and deveined shrimp in this recipe. If using frozen shrimp, thaw overnight in the refrigerator before using.
• Pineapple. Fresh and frozen pineapple are the best options. However, I do NOT recommend canned pineapple for this recipe. You need big chunks of pineapple for flavor and texture.
• Jalapeño. Roast one medium whole jalapeño for the sauce. It brings some moderate spicy and smoky flavors, adding personality to the tacos.
• Corn. As for the pineapple, use it fresh or frozen (I used frozen corn). Canned corn are not suitable for this recipe.
• Black beans (optional). I love to add a small can of drained and rinsed black beans in my shrimp tacos, but the recipe also works well without. It’s up to you to decide!
• Avocado. Use mashed avocado to coat the bottom of the tacos before adding the shrimps, pineapple and other filling ingredients.
• Herbs & seasonings. Fresh cilantro is a must when it comes to tacos, in my humble opinion. Other seasonings are used to coat the shrimps, such as paprika, garlic and soy sauce. You’ll also need to toss the shallots/red onions with a little bit of olive oil and balsamic vinegar for a subtle sweet and sour flavor.

Key steps to make sheet pan shrimp tacos

• Prepare the ingredients on the baking pan. Season the shrimps, and place them on one side of the baking pan. Add pineapple chunks, corn, jalapeño and shallots next to each other onto the same baking pan. Toss each preparation with olive oil, adding balsamic vinegar for the shallots only.
• Roast in the oven. Roast until shrimps are tender, and remove them from the pan. Return the pan to the oven and broil for a few minutes, until the jalapeño and pineapple have charred.
• Prepare the jalapeño sauce, by simply blending all the ingredients together in a blender. Taste, and adjust seasoning as needed.
• Assemble your tacos! You may want to char your tortilla first, then stuff them with mashed avocado, the shrimp-pineapple filling and some jalapeño sauce. Enjoy!

Can I make these tacos ahead of time?

Pineapple shrimp tacos are best prepared just before serving. And since everything happens in a sheet pan, it doesn’t take long to be ready. The jalapeño sauce could be prepared in advance, but since we roast it together with the other ingredients on the sheet pan, there is no need to roast it separately in my opinion. Always make sure your avocado is freshly mashed and the filling ingredients still warm when filling the tacos.

Possible recipe variations

There are many possible ways to twist this recipe, and this is another great reason to make these sheet pan tacos. Keep the idea of the recipe and add a twist every week for an easy-peasy taco recipe you can make on repeat every week. Here are a few ideas:

• Shrimps. Replace them with salmon chunks or white fish (Tilapia, cod).
• Fruits/veggies. Use mango instead of pineapple, or use them both together. Also, feel free to add grated coleslaw or red cabbage.
• Herbs! For those who cannot stand cilantro, replace with mint. For more refreshing flavors, mix fresh cilantro and fresh mint, chopped.
• Not too spicy, please! For sensitive tummies, feel free to adjust the quantity of paprika. You can also replace the jalapeño sauce with a creamy guacamole (and skip the mashed avocado). It’s a great option for kids who don’t like spicy food.

You may also like…

• Spicy Vegan Sweet Potato Tacos
• Vegetarian Cauliflower Burrito Bowl
• Salmon Tacos with Mango-Avocado Salsa
• Easy Vegetarian Enchiladas
• Teriyaki Sweet Potato and Black Bean Quesadillas

Sheet Pan Pineapple Shrimp Tacos

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 minutes
• Yield: 6–8 tacos 1x
• Category: Mains

These sheet pan pineapple shrimp tacos make an easy 20-minute dinner, that tastes better than takeout! It features some crispy shrimps, juicy pineapple, black beans and a spicy jalapeño sauce with cilantro.

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Ingredients

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For the tacos:

• 1 pound (450g) shrimps, peeled and deveined
• 1 Tablespoon soy sauce
• 2 Tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons paprika
• Salt and black pepper
• 1 teaspoon balsamic vinegar
• 1 pineapple (about 2 cups / 350g), cut into chunks
• 1 ½ cup (250g) frozen corn
• 2 medium shallots or ½ red onion, thinly sliced
• 1 15-ounce can (425g) black beans, drained and rinsed (optional)
• ¼ cup fresh cilantro, chopped
• Warmed corn or flour tortillas, for serving
• Mashed avocado, for serving

For the jalapeño sauce:

• 1 jalapeño
• ¾ cup (180 ml) sour cream
• 1 lime, juice
• 1 teaspoon honey
• ½ cup cilantro, roughly chopped

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Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, toss together the shrimps with soy sauce, olive oil, garlic, paprika, salt and pepper.
3. Arrange in a single layer on one side of a baking sheet. To the other half of the pan, add the pineapple chunks, shallots, and jalapeño separately from each other. Toss with 1 tablespoon olive oil. Add a teaspoon of balsamic vinegar for the shallots only, and toss. Transfer to the oven and roast for 10 minutes or until the shrimps are cooked, turning them once. Remove the shrimps from the pan.
4. Return the pan to the oven without the shrimps. Turn the oven to broil and broil for 2-3 minutes, until the jalapeño and pineapple have charred (stay close to your oven while broiling to prevent the ingredients from burning). Remove from the oven, add the black beans to the warm baking sheet and toss with the pineapple and corn (leaving the shallots aside).
5. In a medium bowl, toss the shrimps, corn, pineapple and black bean together with chopped cilantro. Add the juice of ½ lime and a pinch of salt.
6. To make the jalapeño sauce, de-seed the roasted jalapeño and add it to a blender together with the sour cream, lime juice, honey, cilantro and salt. Blend until smooth.
7. Using a cast iron pan, or directly over an open flame, char the tortillas on both sides. When ready to serve, stuff each tortilla with mashed avocado, shallots, shrimps and the pineapple salsa. Drizzle with the creamy jalapeño sauce, and enjoy!

Notes

Recipe inspired and adapted from Half Baked Harvest.

Family-Friendly, Main Dishes, Party Foods, Pescatarian, Quick & Easy, Year Round

Did you make this recipe?

Lastly, if you make this Sheet Pan Pineapple Shrimp Tacos, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!