One Pan Chicken and Pineapple Tacos Recipe

Introduction

These One Pan Chicken and Pineapple Tacos combine sweet, smoky, and tangy flavors for a quick and delicious meal. With tender marinated chicken, juicy pineapple, and fresh toppings, they make a vibrant dinner that’s easy to prepare and clean up.

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
• For the marinade:
• 2 tbsp chipotle paste
• 2 tbsp runny honey
• 1 1/2 tsp tomato puree
• 1 tsp salt
• 2 large garlic cloves

Instructions

1. Step 1: Whisk together all the marinade ingredients in a medium bowl, crushing the garlic cloves into the mixture. 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.
2. Step 2: Preheat the oven to 200°C (400°F). Spread the marinated chicken pieces evenly across a baking tray and scatter the pineapple chunks on top. Roast for 30 minutes until the chicken is cooked through.
3. Step 3: While the chicken roasts, peel and finely chop the shallot. Prepare the avocado by cubing it. If using corn tortillas, lightly char them in a hot frying pan or over a heat source like an AGA hot plate to enhance flavor and texture.
4. Step 4: Once cooked, remove the chicken and pineapple from the oven. Squeeze the lime juice over everything and toss gently with the chopped shallot. Serve the mixture sprinkled with chopped coriander, alongside the avocado and warm tortillas.

Tips & Variations

• If you prefer a milder heat, reduce the chipotle paste or substitute with smoked paprika.
• Leftover filling makes excellent quesadillas when combined with cheese of your choice.
• For added crunch, top tacos with chopped red cabbage or a dollop of sour cream.

Storage

Store any leftover chicken and pineapple filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. Tortillas are best served fresh but can be wrapped in foil and warmed in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and can dry out more easily. Keep an eye on cooking time and remove when done.

What can I substitute for chipotle paste?

If you don’t have chipotle paste, smoked paprika combined with a small amount of chili powder can provide smoky heat, though the flavor will be slightly different.

One Pan Chicken and Pineapple Tacos Recipe

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★★★★★

4.4 from 70 reviews

These One Pan Chicken and Pineapple Tacos offer a vibrant and flavorful meal combining tender, marinated chicken thighs roasted with sweet pineapple chunks, served with fresh avocado, lime, and coriander, all wrapped in warm corn or flour tortillas. This easy and colorful dish brings a perfect balance of smoky chipotle, honey sweetness, and citrus brightness ideal for a quick weeknight dinner.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 small tacos 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

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

1. Prepare the Marinade and Chicken: Whisk together the chipotle paste, runny honey, tomato puree, salt, and crushed garlic in a medium bowl. Roughly chop the chicken thighs into bite-sized pieces, then toss them in the marinade until well coated. Set aside to marinate while you preheat the oven.
2. Roast the Chicken and Pineapple: Preheat your oven to 200°C (390°F). Spread the marinated chicken pieces evenly on a baking tray, then scatter the fresh pineapple chunks over the top. Roast in the preheated oven for 30 minutes until the chicken is cooked through and the pineapple is caramelized.
3. Prepare the Fresh Ingredients and Tortillas: While the chicken roasts, finely chop the shallot and cube the ripe avocado. If using corn tortillas, lightly char them in a very hot frying pan or directly over a hot surface like an AGA hot plate to enhance their flavor and pliability.
4. Assemble the Tacos: Once the chicken and pineapple come out of the oven, squeeze the juice of one lime over everything and toss to combine with the chopped shallot. Serve the mixture warm on tortillas, garnished with fresh coriander, avocado cubes, and additional lime wedges on the side for squeezing.

Notes

• The leftovers make excellent quesadillas when combined with cheese, even though some may be sensitive to most cheeses.
• Char the corn tortillas carefully to avoid burning while enhancing flavor and texture.
• You can swap chicken thighs for chicken breasts if preferred, but thighs stay juicier during roasting.

Keywords: chicken tacos, pineapple tacos, one pan dinner, chipotle chicken, easy taco recipe, baked chicken tacos, weeknight dinner