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why make this recipe

One Pan Chicken & Pineapple Tacos are a delightful and easy meal for any day of the week. The combination of juicy chicken, sweet pineapple, and fresh toppings makes for a vibrant dish. You can prepare everything in just one pan, saving time on cooking and cleaning. Whether you’re hosting a taco night or looking for a quick dinner option, this recipe is sure to please everyone at the table.

how to make One Pan Chicken & Pineapple Tacos

Ingredients:

4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot
Juice of 1 lime, plus extra wedges for serving
Small handful of 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

Directions:

In a medium bowl, whisk together the marinade ingredients: chipotle paste, runny honey, tomato puree, salt, and crushed garlic.
Cut the chicken thighs into bite-sized pieces and mix them in the marinade until well coated. Set aside to marinate while you preheat the oven.
Preheat your oven to 200 degrees Celsius. Spread the marinated chicken on a baking tray and add the pineapple chunks. Roast everything in the oven for 30 minutes or until the chicken is fully cooked.
While the chicken is roasting, peel and finely chop the shallot. Prepare the avocado by cubing it. If using corn tortillas, char them lightly in a hot frying pan for a few minutes.
Once the chicken and pineapple are done, squeeze lime juice over the mixture and toss it all together with the chopped shallot on the tray.
Serve the tacos with chopped coriander, cubed avocado, and the tortillas on the side.

how to serve One Pan Chicken & Pineapple Tacos

Serve the chicken and pineapple mixture in the warm tortillas. Top with fresh coriander and avocado for added flavor. You can also provide extra lime wedges on the side for those who like a bit more zest.

how to store One Pan Chicken & Pineapple Tacos

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The components can remain delicious, but the tortillas may become softer. To reheat, warm the chicken and pineapple mixture in a pan, and serve it in fresh tortillas for the best taste.

tips to make One Pan Chicken & Pineapple Tacos

For a spicier kick, add more chipotle paste or fresh chili to the marinade.
If you are preparing for a crowd, you can double the recipe and use two baking trays.
To save even more time, marinate the chicken a few hours beforehand or even the night before.

variation

You can easily customize this recipe by adding other vegetables, such as bell peppers or zucchini, to the baking tray for added flavor and nutrition. Another option is to swap chicken for shrimp or tofu for a different protein choice.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken thighs. Just make sure to thaw them properly before marinating.

2. What if I don’t have chipotle paste?
If you don’t have chipotle paste, you can use other types of chili paste or sauces to bring heat and flavor.

3. Can I make this dish gluten-free?
Absolutely! Use corn tortillas instead of flour tortillas to keep it gluten-free.

One Pan Chicken & Pineapple Tacos

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Delightful and easy chicken and pineapple tacos prepared in just one pan, perfect for any day of the week.

Author: martha
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Gluten-Free

Ingredients

Scale

4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot
Juice of 1 lime, plus extra wedges for serving
Small handful of 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

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Instructions

Whisk together the marinade ingredients: chipotle paste, runny honey, tomato puree, salt, and crushed garlic.
Cut the chicken thighs into bite-sized pieces and mix them in the marinade until well coated. Set aside to marinate while you preheat the oven.
Preheat your oven to 200 degrees Celsius. Spread the marinated chicken on a baking tray and add the pineapple chunks. Roast everything for 30 minutes or until the chicken is fully cooked.
Peel and finely chop the shallot. Prepare the avocado by cubing it. If using corn tortillas, char them lightly in a hot frying pan for a few minutes.
Squeeze lime juice over the chicken and pineapple mixture and toss it together with the chopped shallot on the tray.
Serve the tacos with chopped coriander, cubed avocado, and the tortillas on the side.

Notes

For added flavor, serve with extra lime wedges. Store leftovers in an airtight container for up to three days.