One Pan Chicken and Pineapple Tacos Recipe

Introduction

These One Pan Chicken and Pineapple Tacos bring a vibrant mix of smoky, sweet, and tangy flavors that make for a quick and delicious weeknight dinner. With minimal prep and oven roasting, you’ll have juicy, tender chicken paired perfectly with fresh pineapple and zesty toppings.

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
• For the Marinade:
  • 2 tbsp chipotle paste
  • 2 tbsp runny honey
  • 1 1/2 tsp tomato puree
  • 1 tsp salt
  • 2 large garlic cloves

Instructions

1. Step 1: Whisk together all the marinade ingredients in a medium bowl, crushing the garlic cloves into the sauce for extra flavor. Roughly chop 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.
2. Step 2: Preheat the oven to 200 degrees Celsius. Spread the marinated chicken pieces evenly across a baking tray and scatter the pineapple chunks on top. Roast in the oven for 30 minutes until the chicken is cooked through and slightly caramelized.
3. Step 3: While the chicken is roasting, peel and finely chop the shallot. Prepare the avocado by cubing it. If using corn tortillas, warm and lightly char them in a hot frying pan or directly over a stove flame for added flavor. Flour tortillas can be warmed according to package instructions.
4. Step 4: Remove the chicken and pineapple from the oven. Squeeze over the lime juice and toss everything together on the tray with the chopped shallot. Serve the mixture sprinkled with fresh coriander, accompanied by the cubed avocado and warmed tortillas.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the marinade.
• Swap chicken thighs for breast if you prefer leaner meat, but watch cooking time to avoid drying out.
• Add a dollop of sour cream or a drizzle of hot sauce for extra creaminess or heat.
• If fresh pineapple is not available, canned chunks (drained) can be used in a pinch.

Storage

Store any leftover chicken and pineapple mixture in an airtight container in the refrigerator for up to 3 days. Keep the tortillas separate to prevent sogginess. Reheat the chicken gently in the oven or microwave and warm the tortillas before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken a few hours or even overnight in the fridge to deepen the flavors. However, it’s best to cook and combine the ingredients fresh to keep the pineapple juicy and tortillas warm.

What can I serve with these tacos?

These tacos pair well with a simple side salad, Mexican rice, or black beans. You can also add extra toppings like shredded cheese, salsa, or pickled jalapeños to suit your taste.

One Pan Chicken and Pineapple Tacos Recipe

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★★★★★

5 from 108 reviews

These One Pan Chicken and Pineapple Tacos are a flavorful and easy-to-make meal where tender chicken thighs are marinated in a smoky chipotle and honey sauce, roasted alongside juicy pineapple chunks, and served with fresh avocado, shallots, and lime in warm tortillas. Perfect for a quick weeknight dinner bursting with a balance of sweet, spicy, and tangy flavors.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 tacos 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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
• 1 1/2 tsp tomato puree
• 1 tsp salt
• 2 large garlic cloves, crushed

Instructions

1. Prepare the Marinade: In a medium bowl, whisk together chipotle paste, runny honey, tomato puree, salt, and crushed garlic cloves until well combined.
2. Marinate the Chicken: Roughly chop the chicken thighs into bite-sized pieces and toss them in the marinade ensuring each piece is well coated. Set aside to marinate while you preheat the oven.
3. Preheat the Oven: Heat the oven to 200°C (392°F) to get it ready for roasting.
4. Roast Chicken and Pineapple: Spread the marinated chicken pieces evenly on a baking tray and scatter the fresh pineapple chunks over the top. Roast in the preheated oven for 30 minutes until the chicken is fully cooked through and slightly caramelized.
5. Prepare Toppings: While the chicken roasts, finely chop the shallot, cube the ripe avocado, and if using corn tortillas, lightly char them in a very hot frying pan or on an AGA hot plate until warm and slightly toasted.
6. Combine and Finish: Remove the chicken and pineapple from the oven, squeeze over the juice of one lime, and toss everything together on the baking tray along with the chopped shallot to combine flavors.
7. Serve: Sprinkle the roasted chicken and pineapple mixture with chopped fresh coriander. Serve with the cubed avocado and warmed tortillas on the side, plus extra lime wedges if desired.

Notes

• If you prefer less heat, reduce the amount of chipotle paste in the marinade.
• Flour tortillas provide a softer texture, whereas corn tortillas offer a traditional taste and texture; choose based on preference.
• The roasting time may vary slightly depending on your oven; ensure chicken is cooked to an internal temperature of 75°C (165°F).
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• For a gluten-free meal, opt for corn tortillas.

Keywords: chicken tacos, pineapple tacos, one pan meal, chipotle chicken, easy dinner, roasted chicken tacos