My bright and citrusy Sheet Pan Hawaiian Shrimp combines tasty shrimp and roasted veggies with traditional Hawaiian flavors. Whip up this effortless meal in under 20 minutes for a fresh summer dinner or your weekly lunches.
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Similar to my Mediterranean Shrimp, this Sheet Pan Hawaiian Shrimp is juicy, flavorful, easy to make, and filling. Made with fresh shrimp, pineapple, bell peppers, broccoli, natural fruit juices, and spices, this Hawaiian shrimp is a real crowd pleaser and never boring!
Sheet pan meals are a fantastic way to prepare your dinners or lunches quickly and ahead of time. Whether they’re prepared with salmon, scallops, or chicken, they’re always a great go-to when you aren’t looking to invest much time or effort in the kitchen. Plus, cleanup is a breeze!
As a bonus, this recipe can easily be doubled or tripled for a week’s worth of meals. Divide the ingredients between two or three sheet pans, cook, and then pack the portions away. It makes for a delectable and flavorful grab-and-go lunch, day after day.
This well-rounded and healthy Hawaiian pineapple shrimp recipe is delicious on its own, but I recommend serving it alongside some Cilantro Lime Rice or Kale and Mushroom Salad for more fresh flavors. Looking for a low carb option? Serve the shrimp over Cauliflower Rice and a Green Salad instead!
Hawaiian shrimp marinade
Marinating shrimp before it cooks will prevent it from drying out or tasting bland. Plus, it’s super simple and worth the wait!
The marinade in this recipe is made from pineapple and lemon juice, plus a few seasonings. Once it’s all combined, the shrimp will sit in the marinade for 30 minutes or up to 8 hours. The end result is tangy, slightly spicy, perfectly tender shrimp.
For the best results, make sure each individual shrimp is fully submerged in the liquid. You can marinate shrimp for up to 8 hours but any longer and the fibers of the shrimp will start to break down.
How to make sheet pan Hawaiian shrimp
Begin making your sheet pan Hawaiian shrimp by cleaning, peeling, and deveining the shrimp. Mix the marinade ingredients together in a bowl and add the shrimp. Leave it to marinate for at least 30 minutes or up to 8 hours.
Afterward, drain the shrimp from the marinade and place it on your prepared sheet pan. Add the pineapple chunks, bell peppers, and broccoli florets to the pan and season with salt and pepper. Give the mixture a quick toss, making sure everything is evenly spaced and no two ingredients are overlapping too much.
Bake your shrimp and veggies in the oven. If you like crispier veggies, feel free to turn on the broiler for a minute or two near the end.
Remove your baked Hawaiian shrimp from the oven and coat with more lemon juice. Give the ingredients one more mix before garnishing with fresh cilantro and serving over rice.
What goes well with Hawaiian shrimp?
The bright, tangy flavors of the baked shrimp pair well with a variety of sides. I love serving this fresh dish over brown or white rice, but it also goes well with pasta or quinoa. Serve your Hawaiian shrimp alongside additional fresh pineapple, my Roasted Garlic Vegetable Salad, or Pesto Pasta Salad.
For a fun, filling, on-the-go twist, serve your Hawaiian shrimp in tortillas or large lettuce leaves. Pair the shrimp tacos with some crumbled cotija or queso fresco cheese and cabbage slaw on top. It’d be a delicious dish to serve with some Mexican Rice and some sweet and sour pineapple sauce on the side.
How to reheat shrimp
The key to reheating shrimp is to heat it low and slow to preserve its tenderness. I recommend reheating this dish in the microwave or in a skillet:
- To reheat it in the microwave, place your shrimp and veggies along with a splash of water in a microwave-safe dish and cover with a lid. Microwave the shrimp at 50% power for 1 to 2 minutes or until heated to your liking.
- To reheat it on the stovetop, place the shrimp in a pan over medium heat. Stir your shrimp occasionally as it reheats and add a little water at a time if the shrimp appears to be getting rubbery or dry.
Looking for more easy shrimp recipes?
- Shrimp Scampi Pasta
- Sheet Pan Mediterranean Shrimp
- Spicy Shrimp Tacos
- Sun-Dried Shrimp Fettuccine
- Shrimp Avocado Cucumber Salad
Sheet Pan Hawaiian Shrimp
Equipment
- Sheet Pan
Ingredients
- 1 1/2 lb shrimp, peeled, deveined
- 1/2 whole pineapple, cubed
- 1 each, red and orange bell pepper, chunks
- 2 cups broccoli florets
- 1 cup pineapple juice
- salt and pepper, to taste
- 1/4 tsp red pepper flakes
- fresh cilantro
- 1 lemon, juiced
Instructions
- Add shrimp, pineapple juice, juice from 1/2 lemon to a bowl. Season with salt, pepper and red pepper flakes and set aside. For best results marinate the shrimp for at least 30 minutes.
- Preheat oven to 450F degrees. Line a baking sheet with foil or parchment paper.
- Drain juice from shrimp completely. Transfer shrimp to lined sheet pan. Add the pineapple chunks, bell peppers, broccoli florets. Season with salt and pepper to taste.
- Bake for 10-12 minutes. If needed broil for 1-2 minutes.
- Squeeze juice from other 1/2 of the lemon onto the shrimp and garnish with fresh cilantro. Serve over rice.
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy to make and such amazing flavors! I’m so excited about making this again for an easy summer dinner!
The marinade for the shrimp is too acidic. The bromine in the pineapple juice and the acidity of the 1/2 lemon broke down my shrimp to fast. The shrimp was in the marinade for 5 minutes and was already pink on the outside from the acidity. Once the shrimp was cooked in the oven, the end result was a mushy textured cooked shrimp. I would suggest making this recipe with a different marinade—one that is less acidic. Maybe use a strong coconut milk, or ginger. The bell peppers, pineapple, and broccoli turned out well.
I am sorry to hear Sarah and thanks for your feedback. I did not experience the level of acidity leading to mushy results but I will tag this recipe for re-testing to be sure. Silvia
I had the same issue. Mushy shrimp, which made for a disappointing end result. This should be 10 minutes, maximum, or greatly reduce the acidity in the marinade. I also thought that it was missing flavor, even though it had a great combination of ingredients. I would probably toss it all in some sort of light teriyaki sauce, either before roasting, or right before serving.
Made it for dinner tonight and it was a big hit! Only thing we’d like is a really light sauce to go with it. Maybe coconut milk and pineapple? Not sure what would be best. Thanks!
So glad to hear Mandy. Yes, the sauce is a great addition, keep it simple with ingredients you like!
So easy to make! Fresh, clean amazing flavors. Definitely will make this again😊
That’s great Rene, so glad to hear!! xoxo