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One Pan Chicken & Pineapple Tacos

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3.9 from 48 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://yumfoodusa.com/one-pan-chicken-and-pineapple-tacos/