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
Scale
- 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