One Pan Chicken & Pineapple Tacos Recipe

Introduction

These One Pan Chicken & Pineapple Tacos bring together tender, spicy chicken and sweet pineapple for a vibrant and flavorful meal. Easy to prepare and perfect for a weeknight dinner, they combine smoky chipotle, fresh lime, and creamy avocado for a delicious twist on classic 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 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

1. Step 1: Whisk together the chipotle paste, honey, tomato puree, salt, and crushed garlic cloves in a medium bowl. Roughly chop the chicken into bite-sized pieces and toss them in the marinade until well coated. Set aside while you preheat the oven.
2. Step 2: Preheat the oven to 200 degrees Celsius. Spread the marinated chicken evenly across a baking tray and sprinkle over the pineapple chunks. Roast in the oven for 30 minutes, or until the chicken is cooked through and tender.
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 directly on a hot plate to enhance their flavor.
4. Step 4: Remove the chicken and pineapple from the oven. Squeeze the lime juice over the contents of the tray and toss everything together with the chopped shallot. Serve sprinkled with fresh coriander, accompanied by the cubed avocado and warm tortillas.

Tips & Variations

• For extra heat, add a pinch of chili flakes or a dash of hot sauce to the marinade.
• If fresh pineapple isn’t available, canned chunks packed in juice can be used, drained well.
• Swap chicken thighs for chicken breast if you prefer leaner meat, but watch the cooking time to avoid drying out.
• Try adding a dollop of sour cream or a sprinkle of cheese for extra creaminess.

Storage

Store any leftover chicken and pineapple mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. Keep the tortillas and avocado separate and prepare fresh for best texture and taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple instead of fresh?

Yes, frozen pineapple can be used but make sure it is fully thawed and drained well to avoid excess moisture during cooking.

What if I don’t have chipotle paste?

You can substitute chipotle paste with smoked paprika and a pinch of cayenne pepper for a similar smoky heat, adjusting to your taste preference.

One Pan Chicken & Pineapple Tacos Recipe

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★★★★★

4.9 from 55 reviews

These One Pan Chicken & Pineapple Tacos combine juicy marinated chicken thighs with sweet pineapple chunks, charred tortillas, and fresh avocado for a delicious and easy meal. The chicken is marinated in a smoky chipotle and honey sauce, then roasted alongside pineapple for a perfect balance of flavors. Ready in just over 40 minutes, this recipe is a crowd-pleaser perfect for weeknight dinners or casual gatherings.

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

Ingredients

Scale 1x2x3x

Chicken & Marinade

• 4 skinless boneless chicken thighs
• 2 tbsp chipotle paste
• 2 tbsp runny honey
• 1 1/2 tsp tomato purée
• 1 tsp salt
• 2 large garlic cloves, crushed
• juice of 1 lime

Other Ingredients

• 200g fresh pineapple chunks
• 1 small shallot, finely chopped
• small handful fresh coriander, roughly chopped
• 1 ripe avocado, cubed
• 8 small corn or flour tortillas
• extra lime wedges, for serving

Instructions

1. Prepare the marinade and chicken: In a medium bowl, whisk together chipotle paste, honey, tomato purée, salt, crushed garlic, and lime juice until well combined. Roughly chop the chicken thighs into bite-sized pieces and toss them in the marinade until fully coated. Set aside to marinate while the oven heats.
2. Roast chicken and pineapple: Preheat your oven to 200°C (390°F). Spread the marinated chicken pieces in a single layer on a baking tray. Sprinkle the fresh pineapple chunks evenly over the chicken. Roast in the oven for 30 minutes until the chicken is cooked through and slightly caramelized.
3. Prepare accompaniments: While the chicken cooks, peel and finely chop the shallot. Cube the ripe avocado. If using corn tortillas, lightly char them in a very hot frying pan or directly over a heat source like an AGA hot plate to add smoky flavor and pliability. Flour tortillas can be warmed gently in a dry pan or microwave.
4. Assemble and serve: Remove the chicken and pineapple from the oven. Squeeze over additional lime juice and toss gently with the chopped shallot to combine flavors. Serve the roasted chicken and pineapple mixture sprinkled with fresh coriander. Offer cubed avocado and warm tortillas on the side for assembling your tacos, with extra lime wedges for garnish.

Notes

• Marinating the chicken helps tenderize and infuse it with flavor; you can marinate for longer if time allows.
• Use fresh ripe pineapple chunks for maximum sweetness and juiciness.
• Char corn tortillas carefully to avoid burning; this adds an authentic smoky taste and softens them.
• If you prefer a spicier kick, add extra chipotle paste or a pinch of chili powder to the marinade.
• Leftover chicken and pineapple can be stored in the refrigerator for up to 2 days.

Keywords: chicken tacos, pineapple chicken, chipotle chicken, easy tacos, one pan recipe, oven roasted chicken, pineapple tacos