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