Introduction

These One Pan Chicken & Pineapple Tacos offer a vibrant mix of sweet and smoky flavors that come together effortlessly. With juicy chicken, tangy pineapple, and a spicy chipotle marinade, they make a perfect weeknight meal that’s both fresh and satisfying.

A silver baking tray sits on a white marbled surface filled with a colorful dish showing grilled chicken pieces coated in a dark red sauce, mixed with bright yellow pineapple chunks, and scattered with small bits of chopped white onion and green cilantro leaves. On the left side of the tray, three soft white tortillas with light brown grill marks overlap, next to a lime cut in half with one wedge leaning on the tortillas. Below the lime, small cubes and chunks of light green avocado are spread. A silver spoon rests on the right side of the tray, scooping up some chicken. The scene is bright and vibrant with contrast between the rich colors of the food and the light textures around it. photo taken with an iphone --ar 4:5 --v 7

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: In a medium bowl, whisk together chipotle paste, honey, tomato puree, salt, and crush in the garlic cloves. Roughly chop the chicken into bite-sized pieces and toss them in the marinade until well coated. Set aside to marinate while the oven heats up.
Step 2: Preheat the oven to 200°C (390°F). Spread the marinated chicken evenly across a baking tray and scatter the pineapple chunks over the top. Roast in the oven for 30 minutes until the chicken is fully cooked.
Step 3: While the chicken roasts, peel and finely chop the shallot. Prepare the avocado by cutting it into cubes. If using corn tortillas, lightly char them in a hot frying pan or directly over a heat source for extra flavor.
Step 4: Remove the tray from the oven and squeeze over the lime juice. Toss the chicken, pineapple, and shallots together on the tray. Serve the mixture garnished with chopped coriander alongside the avocado and warmed tortillas.

Tips & Variations

For extra heat, add a pinch of chili flakes to the marinade.
If you don’t have chipotle paste, smoked paprika combined with a little chili powder works well as a substitute.
Try adding sliced red bell peppers or jalapeños for more texture and spice.
For a lighter option, use chicken breast instead of thighs, but watch the cooking time to avoid drying out.

Storage

Store any leftover chicken and pineapple mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through before serving. Keep tortillas separate and warm them fresh to maintain their texture.

How to Serve

A metal tray holds several pieces of grilled chicken with a deep reddish-brown color and slight charring, mixed with chunks of bright yellow roasted pineapple. On the tray's upper left corner, there is a small pile of pale green, roughly chopped avocado. Next to the avocado, three stacked soft, white corn tortillas with light brown grill marks rest on the tray. A lime wedge, bright green and juicy, is placed between the tortillas and the chicken. The dish is topped with small bits of white onion and scattered fresh green cilantro leaves, adding freshness and contrast. A silver spoon lies diagonally across the lower left corner of the tray. The tray is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple chunks for this recipe?

Yes, frozen pineapple chunks work well. Just make sure to thaw and drain any excess liquid before adding them to the baking tray to prevent sogginess.

How do I make the tacos gluten-free?

Simply use corn tortillas, which are naturally gluten-free, instead of flour tortillas. Double-check the packaging to ensure they are certified gluten-free if needed.

One Pan Chicken & Pineapple Tacos Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

Enjoy a vibrant and flavorful One Pan Chicken & Pineapple Tacos recipe featuring tender marinated chicken thighs roasted with fresh pineapple chunks, complemented by a zesty chipotle-honey marinade. Served with creamy avocado, fresh coriander, and warm corn or flour tortillas, this dish offers a perfect balance of sweet, smoky, and tangy flavors ideal for an easy weeknight dinner.

Author: Bella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings (2 tacos per person) 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired
Diet: Halal

Ingredients

Scale

Chicken and 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

Other Ingredients

200g fresh pineapple chunks
1 small shallot, finely chopped
small handful fresh coriander, roughly chopped
1 ripe avocado, cubed
8 small corn or flour tortillas
extra lime wedges, for serving

Instructions

Marinate the chicken: In a medium bowl, whisk together the chipotle paste, honey, tomato puree, salt, crushed garlic, and lime juice to create the marinade. Roughly chop the chicken thighs into bite-sized pieces and toss them until well coated in the marinade. Set aside to marinate while you prepare the oven.
Preheat and roast: Preheat your oven to 200°C (392°F). Spread the marinated chicken evenly across a baking tray and scatter fresh pineapple chunks on top. Roast in the oven for 30 minutes, or until the chicken is fully cooked through and lightly caramelized.
Prepare accompaniments: While the chicken roasts, finely chop the shallot and cube the ripe avocado. If using corn tortillas, lightly char them in a hot frying pan or over a grill to enhance their flavor and pliability.
Finish and serve: Remove the chicken and pineapple from the oven. Squeeze additional lime juice over the top and gently toss the contents with the chopped shallot on the baking tray. Sprinkle fresh coriander on top and serve immediately with the avocado cubes and warm tortillas on the side.

Notes

Marinating the chicken for longer will deepen the flavors – if time allows, marinate for up to 2 hours in the refrigerator.
For a spicier kick, add extra chipotle paste or a pinch of chili flakes to the marinade.
Corn tortillas add authentic flavor but flour tortillas work perfectly if preferred or for a softer option.
If you don’t have an oven, this recipe can be adapted to cook the chicken and pineapple in a skillet on the stovetop over medium heat, turning occasionally until cooked through.
Leftover chicken and pineapple make great tacos the next day or can be served over rice for a wholesome meal.

Keywords: chicken tacos, pineapple tacos, chipotle chicken, one pan recipe, easy Mexican dinner, quick weeknight meal, roasted chicken, avocado tacos