One Pan Chicken and Pineapple Tacos Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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
