One Pan Chicken and Pineapple Tacos Recipe
A vibrant and flavorful one-pan chicken and pineapple taco recipe that combines tender marinated chicken thighs with sweet pineapple chunks, fresh shallots, and zesty lime. Perfect for a quick and delicious Mexican-inspired meal served with creamy avocado and warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Halal
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
- Prepare the Marinade: Whisk together the chipotle paste, runny honey, tomato puree, salt, and crushed garlic in a medium bowl until well combined.
- Marinate the Chicken: Roughly chop the chicken thighs into bite-sized pieces and toss them in the marinade until well coated. Set aside and allow the chicken to marinate while the oven heats up.
- Preheat the Oven: Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) to get it ready for roasting.
- Roast Chicken and Pineapple: Spread the marinated chicken pieces evenly across a baking tray and sprinkle the fresh pineapple chunks over the top. Place the tray in the oven and roast for 30 minutes or until the chicken is fully cooked and slightly caramelized.
- Prepare the Accompaniments: While the chicken roasts, peel and finely chop the shallot. Cube the ripe avocado. If using corn tortillas, lightly char them in a very hot frying pan or directly on a hot plate or grill to warm and enhance flavor.
- Combine and Finish: Remove the chicken and pineapple from the oven. Squeeze fresh lime juice over the mixture and toss everything together on the tray, adding the chopped shallot for freshness.
- Serve: Serve the chicken and pineapple mixture sprinkled with chopped coriander alongside the cubed avocado and warm tortillas. Add extra lime wedges on the side for additional zest.
Notes
- For extra smoky flavor, consider adding a small amount of smoked paprika to the marinade.
- If you prefer a less spicy dish, reduce the amount of chipotle paste or substitute with a mild chili paste.
- Warm the tortillas just before serving to keep them soft and pliable.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently before serving.
- For a gluten-free version, use corn tortillas certified gluten-free and ensure all marinade ingredients are gluten-free.
Nutrition
- Serving Size: 2 tacos
- Calories: 360 kcal
- Sugar: 10g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Keywords: chicken tacos, pineapple tacos, one-pan recipe, chipotle chicken, easy dinner, Mexican tacos, pineapple chicken tacos
