I can’t get enough of the One Pan Chicken & Pineapple Tacos. They mix tropical sweetness with a bit of spice, making a perfect weeknight dinner. Plus, it all comes together in one pan, which means less mess!
I remember when I first cooked this for my family. My dad, James, couldn’t stop raving about the flavors, while my sister, Jennifer, asked for seconds. It became a quick hit at our table!
Your Ingredients List
- 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
My Go-To Equipment
- Baking tray
- Medium bowl
- Frying pan (if using corn tortillas)
- Knife and chopping board
- Whisk
The Simple Steps to Follow
- Whisk together the chipotle paste, honey, tomato puree, salt, and crushed garlic in a medium bowl.
- Cut the chicken into bite-sized pieces and toss it with the marinade until well coated.
- Set the chicken aside to marinate while you preheat the oven to 200 degrees Celsius.
- Spread the marinated chicken evenly on a baking tray and sprinkle the pineapple chunks on top.
- Roast in the oven for 30 minutes until the chicken is cooked through.
- Peel and finely chop the shallot while the chicken cooks.
- Prepare the avocado by cubing it.
- If using corn tortillas, lightly char them in a hot frying pan or directly on the AGA hot plate until warm.
- Once the chicken and pineapple are done, squeeze lime juice over them and toss everything together with the shallot on the tray.
- Serve immediately, sprinkled with fresh coriander, and enjoy with cubes of avocado and tortilla wraps on the side.
Healthy Twists on a Classic
You can make this dish even healthier by using whole grain tortillas instead of regular ones. You can also mix in some diced bell peppers or zucchini before roasting to add more veggies. A touch of Greek yogurt can replace sour cream for a creamy topping, keeping it light but delicious!
Serving Suggestions From My Table
I love to serve these tacos with extra lime wedges and a simple green salad. You could also add black beans for extra protein or some sliced jalapeños if you want a kick. Each bite is a perfect mix of flavors, and you can customize it to match your own taste.
Getting It Just Right
For the best flavor, let the chicken marinate for at least 30 minutes, or even longer if you have time. The sweetness from the pineapple is key, as it balances nicely with the chipotle spice. If the chicken isn’t browning, you can broil it for a few minutes at the end.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the fridge. They will last for about 3 to 4 days. You can quickly reheat the chicken and pineapple in the microwave or on the stove. Just add a splash of water to avoid drying out!
Enjoy Every Moment
Cooking is all about sharing good times with loved ones. Whether you are having a quiet family dinner or a vibrant gathering, these One Pan Chicken & Pineapple Tacos will bring a smile to everyone’s face. So, gather your family, enjoy the flavors, and make some memories!
A Few Common Questions
Can I use other meats for One Pan Chicken & Pineapple Tacos?
Yes! You can substitute chicken thighs with chicken breasts, pork, or even shrimp. Just adjust cooking times accordingly, especially for shrimp, which cooks much faster.
What can I do if I don’t have chipotle paste?
If you don’t have chipotle paste, you can use other spicy sauces, like sriracha or a mix of paprika and cayenne. Adjust the amount according to how spicy you want it.
How do I make these tacos vegetarian?
You can replace the chicken with firm tofu or tempeh. Marinate and roast them the same way, and pair with lots of veggies and your favorite toppings for a fresh twist.
Print
One Pan Chicken & Pineapple Tacos
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
These tacos mix tropical sweetness with a bit of spice for a perfect weeknight dinner, all cooked in one pan, making cleanup a breeze!
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, crushed
Instructions
- Whisk together the chipotle paste, honey, tomato puree, salt, and crushed garlic in a medium bowl.
- Cut the chicken into bite-sized pieces and toss it with the marinade until well coated.
- Set the chicken aside to marinate while you preheat the oven to 200 degrees Celsius.
- Spread the marinated chicken evenly on a baking tray and sprinkle the pineapple chunks on top.
- Roast in the oven for 30 minutes until the chicken is cooked through.
- Peel and finely chop the shallot while the chicken cooks.
- Prepare the avocado by cubing it.
- If using corn tortillas, lightly char them in a hot frying pan or directly on the AGA hot plate until warm.
- Once the chicken and pineapple are done, squeeze lime juice over them and toss everything together with the shallot on the tray.
- Serve immediately, sprinkled with fresh coriander, and enjoy with cubes of avocado and tortilla wraps on the side.
Notes
For the best flavor, let the chicken marinate for at least 30 minutes. You can substitute chicken with other meats or make it vegetarian by using tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: tacos, chicken, pineapple, one pan, weeknight dinner