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Sheet Pan Pineapple Shrimp Tacos

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These sheet pan pineapple shrimp tacos with a spicy jalapeño sauce make an easy 20-minute dinner, that tastes better than takeout.
  • 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.

Ingredients

Scale

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

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.

© 2025 Del's cooking twist
https://www.delscookingtwist.com/sheet-pan-pineapple-shrimp-tacos/