Sometimes our busy lives need deliciously quick and easy recipes like this Sheet Pan Pineapple Shrimp. A little sweet, a little spicy, this dish is the perfect balance of tender shrimp, bright pineapple, red bell pepper, fresh jalapeños and savory jerk seasoning. Roasted to perfection and ready to serve in less than 30 minutes!
How about a quick meal that’s big on taste but you don’t feel badly about later? A recipe like that is just about priceless! And that’s why this easy sheet pan shrimp dinner is absolutely part of our summer weeknight rotation.
RELATED RECIPE: Phil’s “Down for the Count” Pineapple Chicken
Pineapple with shrimp is a classic pair, but add a little spicy heat and some roasted vegetables and you’ve got a dinner that everyone will love! Simple prep, only 15 minutes of cook time, plus a single pan to clean up makes Sheet Pan Pineapple Shrimp an ideal weeknight meal. Plus, the option to serve it over rice or crisp salad greens means you will enjoy it again and again!
Sheet Pan Pineapple Shrimp Ingredients
- easy-peel shrimp
- pineapple slices
- red bell pepper
- red onion
- jalapeno pepper
- fresh cilantro
- jerk seasoning
- olive oil
*Shrimp Tip: I like to cook with shell-on shrimp because the shells bring rich flavor to any dish. Easy-peel shrimp are the perfect shell-on option because they have already been deveined and require zero prep. However, peeled shrimp work for this recipe too!
How to Make Easy Pineapple Shrimp
Slice the veggies. Thinly slice the red onion, bell pepper, and jalapenos. Cut pineapple slices into thirds. Chop cilantro.
Toss in a bowl. In a large bowl, toss shrimp, pineapple, onion, bell pepper and jalapeno with olive oil, jerk seasoning and pineapple juice.
Spread in a pan. Spread it all in a single layer on a lined sheet pan and bake until the shrimp are pink- only 15 minutes! Top with chopped cilantro and squeeze lime halves over your pineapple shrimp before serving.
Make Ahead & Freezer Prep
This simple recipe is quick as is! But, for added convenience, it can be prepped the day before or stored in the freezer. Complete recipe through step #2 on recipe card. Cover, refrigerate overnight and cook the next day. Or place prepped recipe into a freezer bag, store for up to 2 months before cooking.
Recipe Variations & Add Ins
For more even more loaded flavor, add one or more of these ingredients to your Sheet Pan Pineapple Shrimp!
- drained canned black beans
- green, orange or yellow bell pepper
- sliced avocado on the side or as a topping
- substitute chicken for shrimp
Other Shrimp Recipes You’ll Love
- Spicy Creole Shrimp Foil Packets
- Marinated Peach & Shrimp Salad
- New Orleans BBQ Shrimp
- Million Dollar Shrimp & Crab Dip
- Southern Shrimp Salad Roll with Lemon Dill Mayo
Sheet Pan Pineapple Shrimp
- 10 x 15 sheet pan
- 1 pound easy peel or peeled large shrimp
- 20 ounces canned sliced pineapple in 100% juice, drained (reserve 1 tablespoon of juice)
- ½ large red onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 large jalapeno pepper, deveined and deseeded, halved lengthwise & thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon Jamaican jerk seasoning +2 teaspoons
- ¼ cup chopped fresh cilantro
- 1 lime, halved
- Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or silicone baking mat.
- Cut pineapple slices into thirds. In a large bowl, toss shrimp, pineapple, bell pepper, red onion and jalapeno with olive oil, reserved pineapple juice and jerk seasoning until evenly coated.
- Spread shrimp, pineapple and vegetables in a single layer on lined baking sheet. Cook in preheated oven for 15 minutes or until shrimp are pink. Remove from oven, squeeze lime halves over pineapple shrimp, top with cilantro and serve with rice or over salad greens.