Hey everyone, Jason Griffith here! We all know the struggle of wanting a delicious, flavorful dinner without spending a ton of time in the kitchen. That’s why I am so excited to share this recipe for Sheet Pan Shrimp and Pineapple Tacos. This dish is a true game-changer—it’s a vibrant, sweet, and savory meal that comes together on a single sheet pan in under 20 minutes. The juicy shrimp and caramelized pineapple, all seasoned with a zesty chili-lime spice blend, are an unbeatable combination. It’s the perfect solution for a busy weeknight when you’re craving something fresh and fun.
I first started making this recipe when I was looking for a healthier alternative to my usual tacos. I wanted a dish that was light but still packed a punch of flavor. The sheet pan method is what makes this so genius; everything cooks at once, and cleanup is an absolute breeze. The roasted pineapple becomes sweet and tender, creating a beautiful contrast to the perfectly cooked shrimp. It’s a dinner shortcut that tastes like you spent hours on it, and it has quickly become a family favorite.
Why I Love This Recipe
What I love most about these Sheet Pan Shrimp and Pineapple Tacos is the incredible speed and simplicity. You just chop, toss, and roast. It’s that easy. The combination of sweet pineapple, succulent shrimp, and a kick of chili powder is a flavor explosion that is both tropical and savory. This recipe is a fantastic way to get a complete, balanced meal on the table in minutes.
The sheet pan method also ensures everything gets a nice caramelization, especially the pineapple, which brings out its natural sugars and makes it even more delicious. This is a wonderfully customizable meal, too. You can add more veggies, switch up the protein, or change the spice blend to suit your family’s tastes. For another easy way to feed a crowd, my These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast is also a lifesaver.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 1/2 cups fresh pineapple, cubed
- 1/2 red onion, sliced thin
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 8–10 small tortillas (corn or flour)
- Optional toppings: avocado, cilantro, lime wedges, jalapeños, crumbled cotija cheese
Swaps and Notes
- Shrimp: Be sure to use large, raw shrimp for this recipe. Frozen shrimp works great—just make sure to thaw and pat it completely dry before seasoning.
- Pineapple: Fresh pineapple is key for that beautiful caramelization. Canned pineapple can be used but will not have the same texture or flavor.
- Spice Blend: You can easily adjust the spice level by adding more chili powder or a pinch of cayenne pepper.
- Tortillas: Warm your tortillas in a dry skillet or microwave before serving for the best texture.
- Onion: Red onion adds a great color and a slightly sharp flavor. You can also use white or yellow onion.
Directions
- Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Combine Ingredients: In a large bowl, combine the peeled and deveined shrimp, cubed pineapple, and sliced red onion. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the shrimp and pineapple are evenly coated.
- Roast: Spread the shrimp and pineapple mixture in a single, even layer on the prepared sheet pan. Place the pan in the preheated oven and roast for 10-12 minutes, or until the shrimp are pink and opaque and the pineapple is tender and slightly caramelized.
- Warm Tortillas: While the shrimp and pineapple are roasting, warm your tortillas. You can do this in a dry skillet for about 30 seconds per side or wrap them in a damp paper towel and microwave them for about 20-30 seconds.
- Assemble and Serve: Remove the sheet pan from the oven. To assemble the tacos, place a spoonful of the shrimp and pineapple mixture in each warm tortilla. Garnish with your favorite toppings like fresh cilantro, a squeeze of fresh lime juice, or some crumbled cotija cheese. Serve immediately.
Tips for Success
- Don’t Overcook the Shrimp: Shrimp cooks very quickly. As soon as the shrimp turn pink and opaque, they’re done. Overcooking them will make them rubbery.
- Single Layer is Key: Make sure the shrimp and pineapple are in a single, even layer on the sheet pan. This allows everything to roast and caramelize properly. If it’s too crowded, the ingredients will steam instead of roast.
- Pat the Shrimp Dry: Patting the shrimp dry before seasoning ensures the spices stick and the shrimp get a better sear in the oven.
Serving Suggestions and Pairings
These tacos are a meal in themselves, but they pair wonderfully with a few simple sides. A side of black beans and rice or a simple corn salad would be fantastic. To make it a full-on fiesta, you could serve them alongside a fun beverage like my This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 300 (per two tacos, without toppings)
- Protein: 25g
- Fat: 10g
- Carbohydrates: 30g
This is a healthy and balanced meal that’s packed with lean protein and fiber.
Storage and Leftover Tips
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I recommend warming the shrimp and pineapple in a skillet over medium heat to maintain the texture. Reheat the tortillas separately.
More Recipes You Will Love
If you’re a fan of easy and delicious Mexican-inspired meals, you’ll love some of my other recipes. For another crowd-pleasing taco night, my This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd is always a huge hit. For a cozy, comforting dinner, you can’t go wrong with my recipe for These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners. And for a great weeknight shortcut meal, my This Dorito Casserole is My Favorite Weeknight Dinner Shortcut is a lifesaver.
Final Thoughts
These Sheet Pan Shrimp and Pineapple Tacos are a perfect example of how a few simple ingredients and a clever cooking method can create a truly delicious and memorable meal. It’s fast, it’s flavorful, and cleanup is a breeze. What more could you ask for?
I hope you give this recipe a try! I’d love to hear what your favorite toppings are for this dish. Share your ideas in the comments below! And don’t forget to follow me for more delicious and easy recipes. Happy cooking!
Sheet Pan Shrimp & Pineapple Tacos: Your New Favorite 20-Minute Dinner
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 cup pineapple chunks
- 8 small corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Spread the shrimp and pineapple chunks on a sheet pan in a single layer.
- Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and cooked through.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing the shrimp and pineapple in the tortillas.
- Top with fresh cilantro and serve with lime wedges.
Nutrition Information
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