Sometimes a busy week calls for a quick, flavorful dinner like Sheet Pan Pineapple Shrimp. Sweet pineapple and tender shrimp meet bright bell pepper, red onion and fresh jalapeño, all seasoned with Jamaican jerk spices for a little heat and a lot of character. Roasted on a single sheet pan, this meal is ready in under 30 minutes and leaves only one pan to clean.
This recipe is perfect for weeknights when you want something satisfying but simple. The combination of sweet, spicy and savory works well whether you serve it over rice, tuck it into a crisp salad, or enjoy it on its own. Minimal prep, short cook time and easy cleanup make this a repeat favorite.
Related recipe mention: Phil’s “Down for the Count” Pineapple Chicken (recipe title only)
Pineapple and shrimp are a classic pairing — add roasted vegetables and jerk seasoning and you have a balanced meal that hits sweet, spicy and fresh notes. Prep the ingredients in about 10 minutes, roast for roughly 15, and you’ll have a colorful, flavorful main course on the table before bedtime.
Sheet Pan Pineapple Shrimp Ingredients
- 1 pound easy-peel or peeled large shrimp
- 20 ounces canned sliced pineapple in 100% juice, drained (reserve 1 tablespoon juice)
- ½ large red onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 large jalapeño, deveined, deseeded, halved lengthwise and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon Jamaican jerk seasoning + 2 teaspoons for extra flavor
- ¼ cup chopped fresh cilantro
- 1 lime, halved for squeezing over finished dish
Shrimp tip: Shell-on shrimp add extra flavor when roasted, but easy-peel shrimp or fully peeled shrimp both work. If using frozen shrimp, thaw them thoroughly before mixing with the other ingredients.
How to Make Easy Pineapple Shrimp
1. Slice the vegetables: Thinly slice the red onion, bell pepper and jalapeño. Cut the pineapple slices into thirds and chop the cilantro.
2. Toss everything together: In a large bowl, combine the shrimp, pineapple pieces, sliced onion, bell pepper and jalapeño. Add olive oil, the reserved tablespoon of pineapple juice and the jerk seasoning; toss until everything is evenly coated.
3. Roast on a sheet pan: Spread the shrimp and vegetables in a single layer on a lined 10 x 15-inch sheet pan. Roast in a 425°F oven for about 15 minutes, or until the shrimp turn pink and are cooked through.
4. Finish and serve: Remove from the oven, squeeze fresh lime over the shrimp and vegetables, and sprinkle with chopped cilantro. Serve over rice, grain bowls or salad greens for a complete meal.
Make Ahead & Freezer Prep
To save time, prep the recipe up through the mixing step the day before. Combine shrimp, pineapple and vegetables with the oil and seasoning, cover and refrigerate overnight. When ready to cook, spread on a sheet pan and roast as directed. For longer storage, place the prepped mixture in a freezer-safe bag and freeze for up to two months; thaw in the refrigerator before baking.
Recipe Variations & Add-Ins
Customize this sheet pan meal by adding or swapping ingredients to suit your taste:
- Drained canned black beans for extra protein and fiber
- Use green, orange or yellow bell pepper instead of red for more color variety
- Add sliced avocado just before serving or serve avocado on the side
- Substitute boneless chicken pieces for shrimp (adjust cook time until chicken reaches safe internal temperature)
Other Shrimp Recipes You’ll Love (titles)
- 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 — Recipe Summary
A little sweet, a little spicy — perfectly balanced shrimp with pineapple, red bell pepper, jalapeño and jerk seasoning. Ready in under 30 minutes.
Course: Main Course
Cuisine: American
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
Author: Stacey | SouthernDiscourse.com (source)
Equipment
- 10 x 15 inch sheet pan
Ingredients
- 1 pound easy-peel or peeled large shrimp
- 20 ounces canned sliced pineapple in 100% juice, drained (reserve 1 tablespoon juice)
- ½ large red onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 large jalapeño, deveined and deseeded, halved lengthwise and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon Jamaican jerk seasoning + 2 teaspoons
- ¼ cup chopped fresh cilantro
- 1 lime, halved
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil or a silicone baking mat.
- Cut pineapple slices into thirds. In a large bowl, toss shrimp, pineapple, bell pepper, red onion and jalapeño with olive oil, reserved pineapple juice and jerk seasoning until evenly coated.
- Spread the mixture in a single layer on the lined baking sheet. Cook in the preheated oven for 15 minutes or until shrimp are pink and cooked through.
- Remove from oven, squeeze lime halves over the shrimp and vegetables, sprinkle with cilantro, and serve with rice or over salad greens.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through or briefly in a skillet over medium heat to preserve texture. Avoid prolonged reheating to keep shrimp tender.
Thawing tip
If using frozen shrimp, thaw overnight in the refrigerator for best texture. For a quick thaw, place sealed shrimp in a bowl of cold water for 20–30 minutes, changing the water if it warms up.
