Meet your new weeknight obsession: One Pan Chicken & Pineapple Tacos! This vibrant, flavor-packed dish brings together tender, juicy chicken thighs bathed in a smoky chipotle marinade with the sweet burst of fresh pineapple, all roasted to perfection on a single pan. It’s a hassle-free recipe that turns dinner into a celebration of bold flavors and fresh textures, perfect for busy evenings when you want something delicious without the fuss.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building the mouthwatering layers of flavor and texture that make the tacos so irresistible. From the chipotle paste’s smoky heat to the pineapple’s juicy sweetness, every item ensures a perfect balance on your plate.
- 4 skinless boneless chicken thighs: Tender and juicy, these thighs soak up marinade wonderfully, giving rich flavor and moist texture.
- 200g fresh pineapple chunks: Adds a natural sweetness and juiciness that brightens the dish beautifully.
- 1 small shallot: Offers a mild onion flavor with a subtle sharpness that cuts through the richness.
- Juice of 1 lime, plus extra wedges: Infuses the dish with fresh acidity and gives you that zesty finish.
- Small handful fresh coriander, roughly chopped: Brings herbal brightness and a pop of color to every bite.
- 1 ripe avocado, cubed: Creamy, buttery texture that softens the smoky heat and adds indulgence.
- 8 small corn or flour tortillas: Soft, warm vessels that hold all the flavorful ingredients together deliciously.
- 2 tbsp chipotle paste: The star of smoky heat, this paste gives the chicken its signature al Pastor-inspired kick.
- 2 tbsp runny honey: Balances the smoky spice with a gentle sweetness that caramelizes beautifully when roasted.
- 1 ½ tsp tomato puree: Adds depth and umami, enriching the marinade’s complexity.
- 1 tsp salt: Enhances all the natural flavors, ensuring the dish sings on your palate.
- 2 large garlic cloves: Crushed into the marinade to deliver that aromatic punch that ties everything together.
How to Make One Pan Chicken & Pineapple Tacos
Step 1: Prepare the Marinade and Chicken
Start by combining chipotle paste, runny honey, tomato puree, salt, and crushed garlic in a medium bowl. Whisk everything together until the mixture is smooth and fragrant. Then, roughly chop your chicken thighs into bite-sized pieces and toss them in the marinade, making sure each piece is fully coated. Set this aside to marinate while your oven heats up—this step is key because it allows the flavors to soak in deep for that knockout taste.
Step 2: Roast the Chicken and Pineapple
Preheat your oven to 200 degrees Celsius. Once hot, spread the marinated chicken pieces evenly over a baking tray. Scatter the fresh pineapple chunks on top, so their sweetness roasts alongside the smoky chicken. Pop the tray into the oven and roast for 30 minutes. During this time, the chicken will cook through and the pineapple will caramelize slightly, creating magical flavor mingling right on your sheet pan.
Step 3: Prepare the Fresh Ingredients and Tortillas
While the chicken and pineapple roast, peel and finely chop the shallot, and cube the ripe avocado. If you’re going with corn tortillas, give them a quick char in a very hot frying pan or directly on your stove’s heat source. This adds a lovely smoky aroma and softens the tortillas for wrapping; flour tortillas can be warmed gently in a dry pan or microwave.
Step 4: Finish and Toss Everything Together
Remove the tray from the oven and squeeze the lime juice over the hot chicken and pineapple. Add the chopped shallot and toss everything gently right on the pan to combine all those fantastic flavors. The final touch before serving is sprinkling over the fresh coriander, which brings that fresh, herbaceous lift to the dish.
How to Serve One Pan Chicken & Pineapple Tacos
Garnishes
A gorgeous taco experience is all about the finishing details. Fresh coriander is a must, lending brightness and aroma. Cubes of creamy avocado balance the smoky heat and add a cooling contrast. Don’t forget extra lime wedges on the side—squeezing a bit more acidity just before eating really elevates the flavor profile.
Side Dishes
One Pan Chicken & Pineapple Tacos shine beautifully on their own, but if you want to round out your meal, think about simple sides like a crisp cabbage slaw dressed in lime and chili flakes or a light black bean salad for extra protein and texture. A side of Mexican street corn or a bowl of zesty guacamole also complements the taco flavors perfectly.
Creative Ways to Present
For a fun twist, serve the chicken and pineapple filling in crunchy taco shells or even inside warm pita pockets for a fusion-style snack. You can also turn leftovers into quesadillas, folding the mixture with some cheese between tortillas and grilling until melty and golden—an excellent second-day delight!
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the components separate (taco filling apart from tortillas and avocado) helps maintain freshness and prevents sogginess.
Freezing
If you want to save the cooked chicken and pineapple filling for longer, freeze it in a sealed container for up to 2 months. Just remember avocado doesn’t freeze well, so add that fresh when you’re ready to eat.
Reheating
Reheat the filling gently in a skillet or microwave until warm throughout. To revive a bit of that fresh taco appeal, pop tortillas in a hot pan or microwave and add freshly chopped cilantro and a squeeze of lime after reheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, though they can dry out more easily, so keep an eye on cooking time. Thighs stay juicier and are preferred for their flavor and tenderness.
Is chipotle paste very spicy?
Chipotle paste offers a moderate smoky heat that builds flavor without overwhelming the dish. If you prefer milder tacos, use a smaller amount or adjust with a bit of extra honey.
Can I make this recipe vegan or vegetarian?
You can swap the chicken for firm tofu or roasted cauliflower and keep the pineapple and marinade the same. It won’t be quite the same but still deliciously smoky and sweet!
What tortillas are best for this recipe?
Both corn and flour tortillas work well. Corn tortillas add authentic flavor and a bit more texture, while flour tortillas are soft and pliable—the choice depends on your preference.
Can I prepare the marinade in advance?
Definitely. Making the marinade ahead and marinating the chicken overnight enhances the flavor even more, making your tacos extra tasty and convenient for busy nights.
Final Thoughts
One Pan Chicken & Pineapple Tacos are everything you want in an easy, satisfying dinner—bright, flavorful, and effortlessly put together in one pan. Whether you’re feeding two or the whole family, this recipe is sure to become a beloved staple that brings a little fiesta right to your table. Give it a try and watch how quickly it disappears!
PrintOne Pan Chicken & Pineapple Tacos
This One Pan Chicken & Pineapple Tacos recipe is a quick and flavorful sheet pan meal inspired by al Pastor, perfect for busy weeknights. Tender marinated chicken thighs are roasted alongside sweet pineapple chunks, then combined with fresh shallots, lime, coriander, and creamy avocado to make delicious tacos served in warm tortillas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Ingredients
For the Tacos
- 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
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
- Make the marinade and prepare the chicken: Whisk together chipotle paste, runny honey, tomato puree, salt, and crushed garlic in a medium bowl to form the marinade. Roughly chop the chicken thighs into bite-sized pieces and toss them in the marinade until fully coated. Set aside to marinate while the oven heats up.
- Roast the chicken and pineapple: Preheat your oven to 200°C (392°F). Spread the marinated chicken pieces evenly across a baking tray. Sprinkle fresh pineapple chunks over the chicken. Roast on the middle rack for 30 minutes or until the chicken is fully cooked and juicy.
- Prepare the accompaniments: While the chicken roasts, peel and finely chop the shallot, and cube the ripe avocado. If using corn tortillas, heat a frying pan or an AGA hot plate to very hot, and lightly char the tortillas briefly on each side to enhance their flavor and pliability.
- Finish and assemble the tacos: Remove the baking tray from the oven. Immediately squeeze the lime juice over the chicken and pineapple mixture, then toss gently together with the chopped shallot. Serve the mixture sprinkled with fresh coriander alongside the cubed avocado and warmed tortillas for assembling tacos.
Notes
- Leftover chicken and pineapple mixture makes excellent quesadillas if you add cheese and grill them.
- For more heat, add extra chipotle paste or a dash of hot sauce to the marinade.
- If you prefer, use either corn or flour tortillas depending on your taste or dietary preference.
- To save time, marinate the chicken overnight for enhanced flavor.