Description
These One Pan Chicken & Pineapple Tacos combine juicy marinated chicken thighs with fresh pineapple chunks for a sweet and smoky flavor. Perfectly roasted in the oven, the chicken is tender and infused with chipotle, honey, and lime, complemented with fresh shallots, avocado, and warm tortillas for a vibrant and easy taco meal.
Ingredients
Scale
Chicken & Marinade
- 4 skinless boneless chicken thighs
- Juice of 1 lime
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves, crushed
Additional Ingredients
- 200g fresh pineapple chunks
- 1 small shallot, chopped
- small handful fresh coriander, roughly chopped
- 1 ripe avocado, cubed
- 8 small corn or flour tortillas
Instructions
- Prepare the Marinade: In a medium bowl, whisk together lime juice, chipotle paste, honey, tomato puree, salt, and crushed garlic. Cut the chicken into bite-sized pieces and toss them in the marinade ensuring each piece is well coated.
- Preheat the Oven: Set your oven to 200°C (400°F). Arrange the marinated chicken pieces and fresh pineapple chunks evenly on a baking tray, spreading them out to roast properly.
- Roast: Place the baking tray in the oven and bake for about 30 minutes until the chicken is cooked through and slightly caramelized around the edges, ensuring it reaches an internal temperature of 165°F (74°C).
- Prepare Toppings: While the chicken and pineapple roast, chop the shallot finely and cube the ripe avocado. Optionally, warm or char the tortillas in a hot pan to add a little crispness and flavor.
- Assemble Tacos: Once the chicken and pineapple are cooked, squeeze additional lime juice over the mixture on the tray, then toss lightly with the chopped shallots and coriander. Serve warm with the cubed avocado and warm tortillas for assembling your tacos.
Notes
- You can substitute chicken thighs with chicken breasts, but cooking time may vary slightly.
- For a spicier version, add extra chipotle paste or a diced jalapeño to the marinade.
- If you prefer a gluten-free option, use corn tortillas instead of flour tortillas.
- Charring the tortillas enhances flavor but is optional if you prefer softer tacos.
- Leftover chicken and pineapple can be refrigerated for up to 2 days and reheated gently.
