One Pan Chicken & Pineapple Tacos
Delightful and easy chicken and pineapple tacos prepared in just one pan, perfect for any day of the week.
- 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
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.