Description
One Pan Chicken and Pineapple Tacos offer a vibrant blend of tender, marinated chicken and sweet roasted pineapple, all tucked into warm corn or flour tortillas. This easy, fuss-free recipe uses a chipotle-honey marinade for depth and minimal time in the kitchen. Topped with shallot, coriander, and creamy avocado, each bite delivers a fresh and zesty flavor, perfect for weeknight meals or entertaining.
Ingredients
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot, peeled and finely chopped
- 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
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves, crushed
Instructions
- Combine chipotle paste, honey, tomato puree, salt, and crushed garlic in a bowl.
- Roughly chop chicken into bite-sized pieces and coat thoroughly in marinade. Set aside.
- Preheat oven to 200°C (392°F). Spread marinated chicken on baking tray and sprinkle pineapple chunks over.
- Roast for 30 minutes until chicken is cooked through.
- Meanwhile, finely chop shallot and cube avocado. Char tortillas if using corn.
- Remove tray from oven, squeeze lime juice over, and toss in chopped shallot.
- Sprinkle with coriander and serve with avocado and warmed tortillas on the side.
Notes
For substitutions, you can use boneless chicken breasts or firm tofu instead of thighs, and canned pineapple if fresh is unavailable. Flour tortillas can replace corn, and lemon juice can substitute lime. To make ahead, marinate chicken up to 24 hours in advance and refrigerate; leftovers store well in an airtight container for 2 days. Reheat filling before serving to maintain flavor. If the chicken seems dry, add a splash of chicken broth during roasting. Ensure even coating of marinade and avoid overcrowding the baking tray for the best caramelization. Overcooking may cause dryness, so check doneness after 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 14g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg