One Pan Chicken & Pineapple Tacos Recipe

Introduction

These One Pan Chicken & Pineapple Tacos combine tender, juicy chicken with sweet pineapple and smoky chipotle marinade for a vibrant, flavorful meal. Perfect for a quick weeknight dinner, they bring a tropical twist to 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
• For the marinade:
• 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 all the marinade ingredients in a medium bowl, crushing the garlic into the mixture. 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°C (390°F). Spread the marinated chicken evenly on a baking tray and scatter the pineapple chunks over. Roast for 30 minutes until the chicken is cooked through.
3. Step 3: While the chicken cooks, peel and finely chop the shallot. Prepare the avocado by cubing it.
4. Step 4: If using corn tortillas, lightly char them in a very hot frying pan or on a hot plate to warm and add flavour.
5. Step 5: Remove the chicken and pineapple from the oven. Squeeze over the lime juice and toss everything together on the tray with the chopped shallot.
6. Step 6: Serve the chicken mixture sprinkled with fresh coriander, alongside the avocado and warmed tortillas.

Tips & Variations

• For extra heat, add a pinch of chili flakes to the marinade or serve with sliced jalapeños.
• Use chicken breasts instead of thighs if preferred, adjusting cooking time to avoid drying out.
• Swap fresh pineapple for canned chunks in juice if fresh is unavailable, draining well before roasting.
• Try adding a dollop of sour cream or a drizzle of yogurt on top for creaminess.
• Make it vegetarian by substituting chicken with roasted cauliflower or sweet potato chunks.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven or microwave until heated through. Avoid reheating tortillas to prevent them becoming chewy; instead, warm fresh ones when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and chicken ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance for deeper flavor. Keep it covered in the fridge until ready to cook.

What other toppings work well with these tacos?

Additional toppings like shredded lettuce, diced tomatoes, grated cheese, or pickled onions complement the flavors nicely and add texture.

One Pan Chicken & Pineapple Tacos Recipe

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★★★★★

4.4 from 130 reviews

These One Pan Chicken & Pineapple Tacos combine juicy marinated chicken thighs with sweet pineapple chunks, fresh shallots, and creamy avocado, all served in warm tortillas. This vibrant and flavorful dish is easy to prepare, cooked entirely in the oven for convenience, and perfect for a quick weeknight meal with a tropical twist.

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

Ingredients

Scale 1x2x3x

For the Marinade

• 2 tbsp chipotle paste
• 2 tbsp runny honey
• 1 1/2 tsp tomato puree
• 1 tsp salt
• 2 large garlic cloves

For the Tacos

• 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

Instructions

1. Prepare the marinade: In a medium bowl, whisk together chipotle paste, runny honey, tomato puree, salt, and crushed garlic cloves to create a flavorful marinade.
2. Marinate the chicken: Roughly chop the chicken thighs into bite-sized pieces and toss them in the marinade until thoroughly coated. Set aside to marinate while you preheat the oven.
3. Preheat the oven: Heat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
4. Roast chicken and pineapple: Spread the marinated chicken pieces and fresh pineapple chunks evenly on a baking tray. Roast in the preheated oven for 30 minutes, or until the chicken is thoroughly cooked and pineapple is caramelized.
5. Prepare accompaniments: While the chicken cooks, peel and finely chop the shallot. Cube the ripe avocado. If using corn tortillas, lightly char them on a very hot frying pan or directly on a hot plate to enhance flavor.
6. Finish and serve: Remove the chicken and pineapple from the oven. Squeeze fresh lime juice over the contents on the tray and toss well with the chopped shallot. Serve the mixture garnished with chopped fresh coriander alongside the avocado and warm tortillas. Include extra lime wedges for squeezing.

Notes

• For a spicier kick, increase the amount of chipotle paste or add a sprinkle of chili powder.
• If you prefer a milder flavor, reduce or omit the chipotle paste.
• Flour tortillas offer a softer texture, while corn tortillas deliver an authentic, slightly chewy bite.
• Chicken thighs provide juicy, tender meat ideal for roasting, but chicken breasts can be used as a leaner alternative.
• Roasting pineapple caramelizes its natural sugars, adding depth and sweetness to balance the spicy marinade.

Keywords: chicken tacos, pineapple tacos, baked chicken, chipotle marinade, easy dinner, Mexican tacos, one pan meal