One 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
Scale
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
