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One Pan Chicken & Pineapple Tacos Recipe

One Pan Chicken & Pineapple Tacos

These easy and delicious tacos combine juicy chicken, sweet pineapple, and a hint of lime for a refreshing twist on a classic dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Tacos
  • 4 skinless boneless chicken thighs
  • 200 g fresh pineapple chunks
  • 1 small shallot
  • 1 lime juice
  • 1 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

Equipment

  • Baking Tray

Method
 

  1. Whisk together all the marinade ingredients into a medium bowl, crushing the garlic into the sauce. Roughly chop the chicken into bite sized pieces and toss in the marinade until well coated. Set aside to marinate while the oven is heating up.
  2. Pre-heat the oven to 200 degrees celsius. Once it is hot, spread the chicken out across a baking tray and sprinkle over the pineapple chunks. Roast in the oven for 30 minutes until the chicken is cooked through.
  3. Meanwhile, peel and finely chop the shallot, prepare the avocado, and if you’re using corn rather than flour tortillas, cook them by lightly charring them in a very hot frying pan or directly onto the AGA hot plate, if using.
  4. Remove the chicken and pineapple pieces from the oven. Squeeze over the lime juice and toss everything together on the tray with the chopped shallot. Serve sprinkled with the coriander, with the avocado and taco wraps on the side.

Notes

These tacos are perfect for a quick and flavorful meal. You can adjust the spice level by adding more or less chipotle paste. Serve with extra lime wedges for a fresh burst of flavor.