Sheet Pan Hawaiian Pineapple Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 10 tacos
  • 1½ lbs large shrimp, peeled and deveined
  • 2 Tbsp extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 2 tsp chili powder
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp sriracha
  • 2 cups fresh pineapple chunks
  • 1 shallot, thinly sliced
Creamy Jalapeno Sauce:
  • 1 jalapeño
  • 1 ear corn, kernels cut from the cob
  • 1 cup cilantro, roughly chopped and divided
  • juice of 2 lime, limes
  • ½ tsp salt, divided
  • ½ cup whole milk plain Greek yogurt
  • 2 tsp honey
  • 10 (6-inch) tortillas, warmed
  1. Preheat the oven to 425 degrees F.
  2. On a large, rimmed baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, and sriracha. Arrange shrimp 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 remaining 1 tablespoon olive oil.
  3. Roast shrimp, pineapple, and jalapeno for 8-10 minutes. Turn the oven to broil (500-550 degrees F) and broil for 1-2 minutes, until the pineapple has charred.
  4. Meanwhile, toss together corn, ¾ cup cilantro, juice of 1 lime, and ¼ teaspoon salt.
  5. Add the yogurt, juice of 1 lime, honey, ¼ teaspoon salt, and ¼ cup cilantro to a mini food prep or blender. Once jalapeno is charred, remove the stem and seeds (if less heat is desired). Add it to the blender/food processor and blend until smooth.
  6. When done cooking and broiling, remove sheet pan from the oven and toss the shrimp and pineapple together.
  7. Place shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Sauce.
Recipe from Half Baked Harvest
Nutrition Information
Serving size: 1 prepared taco Calories: 198 Fat: 4.5 Carbohydrates: 25.3 Sugar: 6.7 Sodium: 532 Fiber: 1.8 Protein: 13.2 Cholesterol: 78
Recipe by Prevention RD at