One Pan Chicken & Pineapple Tacos Recipe
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.
- 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
