One Pan Chicken and Pineapple Tacos Recipe
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.
- 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
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
- Prepare the Marinade: In a medium bowl, whisk together chipotle paste, runny honey, tomato puree, salt, and crushed garlic cloves until well combined.
- 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.
- Preheat the Oven: Heat the oven to 200°C (392°F) to get it ready for roasting.
- 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.
- 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.
- 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.
- 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
