Description

These One Pan Chicken & Pineapple Tacos combine juicy marinated chicken thighs with sweet pineapple chunks for a vibrant and flavorful meal. The chicken is marinated in a smoky chipotle and honey mixture, then roasted alongside fresh pineapple for a perfect balance of spicy, sweet, and tangy flavors. Served with fresh avocado, shallots, and warm tortillas, this recipe makes a quick and easy taco dinner that is both satisfying and delicious.

Ingredients

Scale

Chicken & Marinade

4 skinless boneless chicken thighs, cut into bite-sized pieces
Juice of 1 lime
2 tbsp chipotle paste
2 tbsp runny honey
1 1/2 tsp tomato puree
1 tsp salt
2 large garlic cloves, crushed

Other Ingredients

200g fresh pineapple chunks
1 small shallot, finely chopped
Small handful fresh coriander, roughly chopped
1 ripe avocado, cubed
8 small corn or flour tortillas

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Instructions

Prepare the Marinade: In a medium bowl, whisk together the lime juice, chipotle paste, honey, tomato puree, salt, and crushed garlic until well combined. Add the chicken pieces to the bowl and toss thoroughly to coat with the marinade. Set aside to marinate.
Preheat the Oven: Preheat your oven to 200°C (400°F). Prepare a baking tray by lightly greasing it or lining it with parchment paper.
Roast: Spread the marinated chicken pieces evenly on the baking tray along with the fresh pineapple chunks. Place the tray in the oven and roast for about 30 minutes, or until the chicken is cooked through and slightly caramelized on the edges.
Prepare Toppings: While the chicken and pineapple roast, finely chop the shallot and cube the ripe avocado. If desired, warm and lightly char the tortillas in a hot pan over medium heat for extra flavor and texture.
Assemble Tacos: Once the chicken and pineapple are roasted, squeeze additional lime juice over the mixture on the tray and toss gently to combine with the chopped shallots and fresh coriander. Serve the mixture warm with cubed avocado and warmed tortillas for filling your tacos.

Notes

If you prefer a spicier taco, add more chipotle paste to the marinade or sprinkle chili flakes when assembling.
Corn tortillas keep the dish gluten-free; use flour tortillas if preferred.
For added freshness, serve with extra lime wedges and chopped coriander.
To speed up cooking, you can marinate the chicken for at least 30 minutes or overnight for deeper flavor.
Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.