One Pan Chicken and Pineapple Tacos

Why You’ll Love This Recipe

This dish offers a harmonious blend of smoky, sweet, and tangy flavours. The chipotle paste and honey marinade infuse the chicken with depth, while the fresh pineapple adds a juicy sweetness. Roasting everything on one sheet pan not only simplifies cleanup but also allows the flavours to meld beautifully. It’s a quick, satisfying meal that’s perfect for busy evenings.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tacos:

• 4 skinless boneless chicken thighs

• 200g fresh pineapple chunks

• 1 small shallot

• Juice of 1 lime, plus extra wedges for serving

• Small handful fresh coriander, roughly chopped

• 1 ripe avocado, cubed

• 8 small corn or flour tortillas

For the Marinade:

• 2 tbsp chipotle paste

• 2 tbsp runny honey

• 1½ tsp tomato purée

• 1 tsp salt

• 2 large garlic cloves

Directions

1. Prepare the Marinade: In a medium bowl, whisk together the chipotle paste, honey, tomato purée, salt, and crushed garlic cloves.

2. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and toss them in the marinade until well coated. Set aside to marinate while you preheat the oven.

3. Preheat the Oven: Heat the oven to 200°C (400°F).

4. Roast the Chicken and Pineapple: Spread the marinated chicken pieces on a baking tray and scatter the pineapple chunks around them. Roast in the oven for 30 minutes, or until the chicken is cooked through.

5. Prepare the Toppings: While the chicken and pineapple are roasting, peel and finely chop the shallot. Cube the avocado and chop the coriander.

6. Warm the Tortillas: If using corn tortillas, lightly char them in a hot frying pan or directly over a gas flame until warm and slightly crispy.

7. Assemble the Tacos: Once the chicken and pineapple are done, squeeze lime juice over them and toss with the chopped shallot. Serve the mixture in the warm tortillas, topped with avocado cubes and fresh coriander.

Servings and Timing

• Servings: 2

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• Vegetarian Option: Substitute the chicken with firm tofu or tempeh for a plant-based version.

• Spice Level: Adjust the amount of chipotle paste to control the heat; add more for a spicier kick.

• Additional Toppings: Include sliced radishes, crumbled queso fresco, or a drizzle of sour cream for added flavour.

Storage/Reheating

• Storage: Store any leftover chicken and pineapple mixture in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the mixture in a skillet over medium heat until warmed through. Warm the tortillas separately before serving.

FAQs

How can I make this recipe spicier?

Increase the amount of chipotle paste in the marinade or add finely chopped fresh chillies to the chicken mixture before roasting.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well. Drain and pat it dry before using to avoid excess moisture.

Is this recipe gluten-free?

Yes, if you use gluten-free tortillas, this recipe is naturally gluten-free.

Can I prepare this dish ahead of time?

You can marinate the chicken up to 24 hours in advance and store it in the refrigerator until ready to roast.

What side dishes pair well with these tacos?

Serve with a side of Mexican rice, black beans, or a fresh green salad for a complete meal.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used; however, they may dry out more easily, so be mindful of the cooking time.

How do I char corn tortillas?

Place them in a hot, dry frying pan for about 30 seconds on each side or use tongs to hold them over a gas flame until lightly charred.

Can I freeze the leftovers?

Yes, the chicken and pineapple mixture can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I substitute for chipotle paste?

Use chipotle in adobo sauce or a combination of smoked paprika and a small amount of cayenne pepper for a similar smoky flavour.

Are there any vegetarian alternatives to the toppings?

Yes, try using grilled vegetables, such as bell peppers and zucchini, or a spicy black bean mix as a vegetarian alternative.

Conclusion

Rachel Phipps’ One Pan Chicken and Pineapple Tacos offer a delightful combination of smoky, sweet, and tangy flavours, all brought together with minimal effort. Perfect for busy weeknights, this dish delivers a satisfying meal that’s both delicious and easy to prepare. Whether you’re cooking for two or scaling up for a family, these tacos are sure to become a favourite in your recipe rotation.