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One Pan Chicken and Pineapple Tacos

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A vibrant and flavorful taco recipe featuring smoky chipotle-marinated chicken and sweet pineapple, all roasted on one sheet pan for an easy, delicious weeknight dinner.

Ingredients

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

2 tbsp chipotle paste

2 tbsp runny honey

1½ tsp tomato purée

1 tsp salt

2 large garlic cloves, crushed

Instructions

  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.

Notes

  • Vegetarian Option: Substitute the chicken with firm tofu or tempeh for a plant-based version.
  • Adjust spice level by increasing or decreasing chipotle paste.
  • Additional toppings like sliced radishes, crumbled queso fresco, or sour cream enhance flavor.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat leftovers in a skillet over medium heat; warm tortillas separately.
  • Can use canned pineapple, drained and patted dry.
  • Use gluten-free tortillas to keep the recipe gluten-free.
  • Freeze leftovers for up to 3 months; thaw overnight before reheating.

Nutrition

Find it online: https://bitezly.com/one-pan-chicken-and-pineapple-tacos/