Description
These One Pan Chicken & Pineapple Tacos offer a vibrant fusion of smoky chipotle-marinated chicken paired with sweet pineapple chunks, fresh avocado, and zesty lime. Perfect for a quick and flavorful weeknight dinner, the recipe combines tender roasted chicken with a tangy, slightly spicy marinade, wrapped in soft tortillas and topped with fresh shallots and coriander for a refreshing finish.
Ingredients
Scale
Chicken & Marinade
- 4 skinless boneless chicken thighs, roughly chopped into bite-sized pieces
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves, crushed
Other Ingredients
- 200g fresh pineapple chunks
- 1 small shallot, peeled and finely chopped
- 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
- Prepare the Marinade and Chicken: In a medium bowl, whisk together the chipotle paste, runny honey, tomato puree, salt, and crushed garlic to form the marinade. Toss the roughly chopped chicken pieces in the marinade until well coated. Set aside to marinate while the oven heats up.
- Roast Chicken and Pineapple: Preheat the oven to 200°C (392°F). Spread the marinated chicken evenly over a baking tray and scatter the fresh pineapple chunks on top. Roast for 30 minutes until the chicken is cooked through and juicy.
- Prepare Accompaniments: While the chicken roasts, peel and finely chop the shallot, cube the ripe avocado, and, if using corn tortillas, lightly char them in a hot frying pan or directly on a hot surface like an AGA plate to bring out a smoky flavor.
- Combine and Serve: Once cooked, remove the chicken and pineapple from the oven. Squeeze fresh lime juice over the tray and gently toss everything together with the chopped shallot. Serve the mixture sprinkled with fresh coriander alongside the avocado and warm tortillas with lime wedges for squeezing.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner version, but thighs offer more juiciness.
- Using fresh pineapple gives better texture and sweetness compared to canned.
- Adjust the amount of chipotle paste based on your preferred spice level.
- Corn tortillas add authentic flavor but flour tortillas are a good alternative if preferred.
- To make this recipe gluten free, ensure the tortillas are corn-based and check that the chipotle paste and tomato puree are gluten free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: chicken tacos, pineapple tacos, one pan meal, chipotle chicken, easy dinner, Mexican tacos, rooster recipe
