One Pan Chicken & Pineapple Tacos Recipe
Introduction
These One Pan Chicken & Pineapple Tacos offer a vibrant blend of spicy, sweet, and tangy flavors that come together effortlessly in a single dish. Perfect for a quick weeknight meal, they bring together juicy chicken, fresh pineapple, and creamy avocado in warm tortillas.
Ingredients
- 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
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves
Instructions
- Step 1: Whisk together the chipotle paste, runny honey, tomato puree, salt, lime juice, and crushed garlic in a medium bowl to make the marinade. Roughly chop the chicken thighs into bite-sized pieces and toss them in the marinade until well coated. Set aside while heating the oven.
- Step 2: Preheat the oven to 200 degrees Celsius. Spread the marinated chicken pieces evenly on a baking tray, then scatter the pineapple chunks over the top. Roast for 30 minutes until the chicken is cooked through.
- Step 3: While the chicken cooks, peel and finely chop the shallot. Prepare the avocado by cubing it. If using corn tortillas, warm them by lightly charring in a hot frying pan or directly on a heat source like an AGA hot plate.
- Step 4: Remove the chicken and pineapple from the oven. Squeeze over the juice of the remaining lime and toss everything on the tray together with the chopped shallot. Serve topped with coriander alongside the avocado and warmed tortillas.
Tips & Variations
- For extra smoky flavor, add a pinch of smoked paprika to the marinade.
- If you prefer less heat, reduce the chipotle paste by half or substitute with mild chili powder.
- Swap chicken thighs with diced chicken breasts for a leaner option.
- Try adding a dollop of sour cream or Greek yogurt when serving to balance the spice.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan or microwave until heated through. Avoid reheating the tortillas with the chicken to keep them from becoming soggy; warm tortillas separately before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pineapple instead of fresh?
Fresh pineapple is preferred for its texture and brightness, but canned pineapple chunks can be used in a pinch. Drain them well to avoid excess moisture.
How can I make these tacos gluten-free?
Use corn tortillas, which are naturally gluten-free, and ensure any chipotle paste or other ingredients you use are labeled gluten-free.
PrintOne Pan Chicken & Pineapple Tacos Recipe
These One Pan Chicken & Pineapple Tacos are a vibrant and flavorful meal featuring juicy marinated chicken thighs roasted alongside fresh pineapple chunks. The smoky chipotle, sweet honey, and tangy lime marinade infuse the chicken with a delicious depth of flavor, perfectly complemented by fresh shallots, ripe avocado, and a handful of coriander. Served with warm corn or flour tortillas, this quick and easy taco recipe offers a perfect balance of sweet, spicy, and savory tastes in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 people (8 small tacos) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Chicken & Marinade
- 4 skinless boneless chicken thighs
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves, crushed
- juice of 1 lime, plus extra wedges for serving
Additional Ingredients
- 200g fresh pineapple chunks
- 1 small shallot, peeled and finely chopped
- small handful fresh coriander, roughly chopped
- 1 ripe avocado, cubed
- 8 small corn or flour tortillas
Instructions
- Prepare the Marinade and Chicken: In a medium bowl, whisk together the chipotle paste, runny honey, tomato puree, salt, crushed garlic, and lime juice to form the marinade. Roughly chop the chicken thighs into bite-sized pieces, add them to the bowl, and toss until all pieces are evenly coated. Set aside to marinate while you preheat the oven.
- Roast Chicken and Pineapple: Preheat your oven to 200°C (392°F). Once hot, spread the marinated chicken pieces in a single layer on a baking tray. Scatter the pineapple chunks evenly over the chicken. Roast in the oven for 30 minutes, or until the chicken is cooked through and slightly caramelized.
- Prepare Toppings and Tortillas: While the chicken roasts, finely chop the shallot and cube the avocado. If using corn tortillas, lightly char them in a very hot frying pan or directly on an AGA hot plate for enhanced flavor. Flour tortillas can be warmed gently in a pan or microwave.
- Assemble and Serve: Remove the chicken and pineapple from the oven. Squeeze additional lime juice over the contents on the tray and toss together with the chopped shallot. Serve the chicken and pineapple mixture sprinkled with fresh coriander alongside the cubed avocado and warmed tortillas. Offer lime wedges on the side for extra zest.
Notes
- For a spicier option, add extra chipotle paste to the marinade.
- Use fresh pineapple chunks for the best sweetness and texture; canned pineapple may be too moist.
- You can substitute chicken thighs with chicken breasts, but thighs offer more juiciness and flavor.
- To keep the meal gluten-free, opt for corn tortillas instead of flour.
- Charred corn tortillas add a smoky flavor that complements the chipotle marinade beautifully.
Keywords: chicken tacos, pineapple tacos, one pan meal, chipotle chicken, easy taco recipe, baked chicken, Mexican inspired
