Sheetpan Poblano & Pineapple Shrimp Tostadas Recipe with a Tropical Twist
Get ready to give your taste buds a tropical dining vacation with this delicious Sheetpan Poblano & Pineapple Shrimp Tostadas recipe. The combination of smoky poblanos and sweet pineapple creates a mouthwatering flavor explosion that will transport you straight to happy, joyful times.
Simple, healthy, and so delicious...
Every once in a while, we encounter a flavor combination that creates a party in our mouth and screams to be part of our regular Taco Tuesday rotation. Such is the case with this sheet pan recipe for Poblano & Pineapple Shrimp Tostadas with Roasted Garlic Sauce. It’s simple, healthy, and so delicious! And we love the tropical twist it gives to traditional tostadas!
What we love about this recipe…
The recipe is a sunny combination of smoky poblanos, sweet pineapple, and succulent shrimp that creates a burst of flavor in every bite.
Don’t be intimidated by the ingredient list; these tostadas might seem involved, but they could not be easier or quicker. They’re complete with spicy seasoned-up shrimp, poblano peppers, and pineapple. The best-roasted Fresh Pineapple Habanero- Poblano Salsa and a creamy cooling Roasted Garlic Cilantro Sauce to top it all off.
A lot is happening, but I have a few tricks that keep these tostadas quick and easy!
Here are the quick details…
It’s an easy recipe perfect for a quick weeknight dinner or even a crowd-pleasing appetizer if you use mini corn tortillas.
The best part is that this recipe is mainly made on sheet pans, meaning minimal clean-up and maximum flavor.
Start with the shrimp. I love roasting shrimp in the oven because it’s quick and mess-free. Then next is the pineapple and poblano pepper that gets roasted along with the shrimp. All this is tossed in a tropical spicy mix of chipotle chili powder, allspice, ground ginger, dried thyme, cinnamon, and cayenne pepper. It’s a very, very South-of-the-Border-inspired mixture.
Also included in the same pan as the shrimp, I roast the garlic for the garlic sauce and the poblano for the salsa.
That’s it! Just pop it into the oven and roast. The shrimp usually cooks in less than ten minutes, so these “really do” come together quickly. I like to crisp everything up a little at the end. So, right before I pull the pan out of the oven, I switch it to broil to add that little extra touch of crispness. Just be sure to watch everything closely. Broilers can over-crip and char everything very quickly!
GET RECIPES • RESOURCES • +eNEWS UPDATES & MORE STRAIGHT TO YOUR INBOX !
Simple and delicious gluten-free recipes, family-friendly meal ideas, healthy cooking, encouragement, and easy-to-implement lifestyle strategies to live fully nourished… Only from GfreeDeliciously!
to make the yummy roasted garlic sauce…
Grab those two roasted garlic cloves from the sheet pan and puree them with the Greek yogurt and lime juice to make the garlic sauce. Then, add a generous handful of green onions and cilantro. If you’re like me and prefer parsley instead of cilantro, it is okay to substitute.
I’ve kept this sauce on the cooler side because the shrimp, pineapple, poblano peppers, and salsa have a nice kick. This sauce provides the perfect balance.
and lastly, the salsa…
While I love tomato-based salsas, this recipe screams for a fruity salsa. My fresh pineapple habanero-poblano salsa fills the ticket to complement the sheet pan ingredients, and the roasted poblano is a game-changer. It adds smokiness to the sweet pineapple that’s so delicious.
To enhance the tropical flavors even more, I add a squeeze of orange juice. It’s my non-traditional secret to extend the tropical flavors with an extra citrusy essence that’s so addictingly good I could eat it by the spoonful. But of course, it’s better piled onto these tostadas.
6 Basic Rules for Making Fruity Salsa:
Of course, I’d love for you to try my fruit salsa recipe in this post, but you can easily use it as a guide to customize it based on your tastes. Below, I’ll walk through the different components to provide many ideas for creating your own.
The sweet/spicy magic to your success...
- Always use high-quality fruit, peppers, onion, and leafy green herbs. Do not use fruits, peppers, veggies, or overripe herbs or from frost-killed vines.
- Use the recipe’s general amounts of fruit, peppers, onions, and herbs. You can use or combine your favorites if the parts remain roughly the same.
- Stick to the general quantity of peppers the recipe calls for. Mix and match peppers to vary heat, appearance, and flavor. Jalapenos add a good amount of heat and additional flavor. Roasted poblanos add less heat but a lovely, charred flavor. If you are a heat lover, habaneros or other hot peppers (with caution) can be added. Remember, you can always strip out the seeds and ribs of a pepper to tame its heat. Handle hot peppers with gloves.
- The acid ingredients in salsa help preserve and keep it fresh tasting. For fruit salsa, lemon/lime, or bottled Champaign Vinegar ensures freshness.
- While I often don’t add any spices, dried spices may be added or deleted as desired. These may include a pinch of salt to wake up the flavor—a bit of ground cayenne for a lovely, clean, floral heat to complement the fruit. Try dried chili pepper or cumin for more depth of flavor while still allowing the salsa to be a cooling element rather than a spicy element. Just a sprinkle goes a long way.
- Fresh herbs add a delightful flavor, fragrance, and beautiful pop of color. Cilantro is an excellent choice because it pairs well with various Mexican and Caribbean flavors. It goes exceptionally well with fruit salsa. Mint can also be a lovely addition. While cilantro has a decidedly Mexican or Caribbean vibe, mint can lend more of a fresh, summery feel. And if you’re not a fan of cilantro, parsley pairs nicely with many fruits and adds some freshness. Whichever herbs you choose, carefully chop them with a super-sharp knife to avoid bruising the delicate leaves.
my non-traditional secret tip...
I also like to add a squeeze of orange juice to enhance the tropical flavors even more. It’s my non-traditional secret to extend the tropical flavors with an extra citrusy essence that’s so addictingly good I could eat it by the spoonful. But of course, it’s better piled onto these tostadas.
How to assemble the tostadas…
To assemble the tostadas, begin by spreading a generous layer of smashed avocado over each tostada. Next, top it with shredded lettuce seasoned with our simple-to-make roasted garlic sauce to add a creamy and garlicky element that ties all the ingredients together. The juicy and succulent layer comes next, so pile on the roasted shrimp, pineapple, and poblanos as much as possible. Top the tostada with a fresh pineapple habanero-poblano salsa and more roasted garlic sauce dolloped over the top before presenting them to your hungry eaters.
So, mix up your favorite tropical drink, put on some island music, and get ready to enjoy a taste of paradise with our irresistible recipe for Sheetpan Poblano & Pineapple Shrimp Tostadas!
💭 Before we go...
We hope you’ll love this recipe as much as we do!
Combining bold flavors with ease of preparation – using a sheet pan makes this Poblano & Pineapple Shrimp Tostada with Roasted Garlic Sauce recipe convenient and perfect for a quick weeknight dinner or casual gatherings with friends and family.
The dish showcases the versatility of shrimp, highlighting its ability to take on flavors from roasting to the smoky poblano peppers, the sweet and tangy pineapple, spicy salsa, and rich roasted garlic sauce. A combination that creates a harmonious balance of tastes, with the sweetness of the pineapple offsetting the spiciness of the spices and peppers and the richness of the sauce.
It not only offers a lip-smacking taste experience but also a visual treat. The vibrant colors of the dish, from the green poblano peppers to the golden shrimp and the bright yellow pineapple, make it truly appealing and delicious. The presentation is further enhanced by serving salsa and sauce on top of crispy tostadas, adding a delightful crunch to each bite.
Furthermore, the method of sheetpan cooking used in this recipe is both time-saving and efficient. By arranging all the ingredients on a single sheet pan and roasting them together, the flavors can meld and develop while requiring minimal effort and cleanup. This approach allows for a hands-off cooking experience, so you can focus on other preparations or relax before enjoying the delightful meal.
Overall, the Sheetpan Poblano & Pineapple Shrimp Tostadas with Roasted Garlic Sauce is an irresistible dish that impresses with its unique combination of flavors and ease of preparation. Whether you are a seafood lover or looking to add a creative tropical twist to your Taco Tuesday dinner repertoire, this recipe will surely please your taste buds and become a favorite in your meal-planning endeavors.
Keep scrolling to the recipe card below to print or save it to your recipe box. Then try it for your next Taco Tuesday fiesta at home!
If you change it up, let me know in the comments below. I’d love to hear!
Looking for more tropical-inspired recipes? Here are a few...
Thanks for stopping by. Have a happy time cooking!
P.S. When you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom right of your screen to jump to the comment area below.
Sheetpan Poblano & Pineapple Shrimp Tostadas with Roasted Garlic Sauce
- 2 Sheet Pans
- 4 Small Bowls
- 1 Cutting Board
- Blender optional
- Utensils (Cooks Knife, Whisk, Measuring Cups and Spoons, Rubber Spatula or Large Spoon)
- 1 ½ pounds large raw Shrimp peeled and deveined
- 1 cup fresh Pineapple Chunks
- 2 Poblano Peppers stem and seeds removed, cut into ¼-inch-wide strips
- 2 tablespoons extra virgin Olive Oil
- 2 teaspoons Chipotle Chili powder
- 1 teaspoon Allspice
- ½ teaspoon ground Ginger
- ½ teaspoon dried Thyme
- ¼ teaspoon Cinnamon
- ¼ teaspoon Cayenne Pepper
- Kosher Salt and Black Pepper to taste
Roasted Garlic Cilantro Sauce
- 2 large cloves roasted Garlic smashed
- ½ cup plain Greek Yogurt or sour cream
- 2-3 tablespoons fresh Lime juice
- ¼ cup chopped Green Onions
- ½ cup fresh Cilantro or Parsley
- 2 cups Iceberg Lettuce shredded
Fresh Pineapple Habanero- Poblano Salsa
- 1 cup Pineapple diced small
- 1 Habanero Pepper
- 1 Poblano Pepper
- 1 small Red Onion diced small (about 1/3 cup)
- ½ cup fresh Cilantro or Parsley roughly chopped
- juice from half an Orange about 1/4 cup
- juice of 1 Lime about two tablespoons
- 4-6 Corn Tortillas baked and served warm
- 2-3 Avocados smashed
- juice of 1 Lime about two tablespoons
- 1 pinch Kosher Salt
Preheat the oven to 450° F.
- On a baking sheet, toss the shrimp, chunked pineapple, and sliced poblano peppers with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch of salt and pepper. Arrange in a single layer. Add the large garlic cloves (for the garlic sauce) and the poblano (for the salsa). Roast for 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to high broil and broil until lightly charred. Set the shrimp aside.1 1/2 pounds large raw Shrimp, 1 cup fresh Pineapple Chunks, 2 Poblano Peppers, 2 tablespoons extra virgin Olive Oil, 2 teaspoons Chipotle Chili powder, 1 teaspoon Allspice, 1/2 teaspoon ground Ginger, 1/2 teaspoon dried Thyme, 1/4 teaspoon Cinnamon, 1/4 teaspoon Cayenne Pepper, Kosher Salt and Black Pepper
- To make the sauce. Squeeze the garlic cloves out of their skin, add to a blender with the yogurt and lime juice, or whisk the ingredients and blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse or stir to combine.2 large cloves roasted Garlic, 1/2 cup plain Greek Yogurt or sour cream, 2-3 tablespoons fresh Lime juice, 1/4 cup chopped Green Onions, 1/2 cup fresh Cilantro or Parsley
- Add the shredded lettuce to a medium bowl and toss with 1/3 cup garlic sauce.2 cups Iceberg Lettuce
- To make the salsa, stem and deseed the habanero and poblano peppers, chop small, and add to a bowl with the pineapple, red onion, cilantro, orange juice, lime juice, and a pinch of salt, stir until combined.1 cup Pineapple, 1 Habanero Pepper, 1 Poblano Pepper, 1 small Red Onion, ½ cup fresh Cilantro or Parsley, juice from half an Orange, juice of 1 Lime
- Halve the avocados and use a spoon to scoop the flesh into a small bowl. Add the lime juice and salt. Use a fork to mash the mixture coarsely. Season with more salt if necessary.2-3 Avocados, juice of 1 Lime, 1 pinch Kosher Salt
- Arrange the corn tortillas on a shallow baking pan, brush, or spray lightly with olive oil, then warm under a low broiler for 2-3 minutes on each side until lightly charred and crisp.4-6 Corn Tortillas
- To assemble, spread a layer of smashed avocado over each tostada. Add some shredded lettuce mixture and a layer of roasted shrimp, pineapple, and poblanos. Finish with the fresh pineapple habanero-poblano salsa and a generous roasted cilantro garlic sauce dollop on top to present to your hungry eaters.
- Serve with more salsa, lime wedges, and sauce. Enjoy!
Recipe Card powered by WP Recipe Maker
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.