This One Pan Chicken and Pineapple Taco recipe combines smoky chipotle-marinated chicken, sweet pineapple, and creamy avocado in a delicious and easy-to-make dish. Perfect for a quick weeknight dinner, everything cooks in a single pan for minimal cleanup.

Why You’ll Love This Recipe

I absolutely love how this recipe comes together with minimal effort but delivers so much flavor. The chipotle paste gives the chicken a smoky, savory depth, while the pineapple adds a sweet, juicy contrast. Roasting everything on a single tray makes it super simple to prepare, and the combination of tender chicken and caramelized pineapple makes these tacos irresistible. Plus, they’re quick to prepare, which makes them perfect for busy nights when I want something flavorful without spending too much time in the kitchen.

Ingredients

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

For the Marinade:

2 tbsp chipotle paste
2 tbsp runny honey
1½ tsp tomato purée
1 tsp salt
2 large garlic cloves

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 200°C (180°C fan)/400°F.
In a medium bowl, whisk together the chipotle paste, honey, tomato purée, salt, and crushed garlic cloves.
Cut the chicken thighs into bite-sized pieces and toss them in the marinade until well coated.
Spread the marinated chicken pieces onto a baking tray and scatter the pineapple chunks over them.
Roast in the oven for 30 minutes, or until the chicken is cooked through and slightly caramelized.
While the chicken and pineapple are roasting, peel and finely chop the shallot, prepare the avocado, and lightly char the tortillas in a hot frying pan if using corn tortillas.
Once cooked, remove the tray from the oven. Squeeze the lime juice over the chicken and pineapple, then toss with the chopped shallot.
Serve the mixture sprinkled with fresh coriander, alongside the cubed avocado and tortillas.

Servings and Timing

Servings: 2
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Vegetarian Option: Replace the chicken with firm tofu or tempeh, marinated and roasted in the same way.
Spicy Kick: Add finely chopped fresh chilies to the marinade for an extra heat boost.
Tropical Twist: Incorporate diced mango or papaya with the pineapple for a more exotic flavor.
Grilled Version: Grill the marinated chicken and pineapple on skewers for a smoky charred taste.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a hot frying pan over medium heat until warmed through, or in the oven at 180°C (350°F) for about 10 minutes.

FAQs

Can I use tinned pineapple instead of fresh?

Yes, tinned pineapple works well if fresh isn’t available. Just ensure it’s well-drained before using.

What if I can’t find chipotle paste?

If chipotle paste isn’t available, you can substitute with finely chopped chipotle in adobo sauce, adjusting the quantity to taste.

Can I make this recipe ahead of time?

You can marinate the chicken up to 24 hours in advance. However, it’s best to roast and assemble the tacos fresh for optimal flavor and texture.

How can I make the tacos spicier?

To increase the heat, add finely chopped fresh chilies to the marinade or sprinkle some chili flakes over the finished tacos.

Can I freeze the leftovers?

Yes, the chicken and pineapple mixture can be frozen for up to 1 month. Thaw thoroughly before reheating.

Conclusion

I find this One Pan Chicken and Pineapple Taco recipe to be a delightful blend of smoky, sweet, and tangy flavors, all wrapped up in a warm tortilla. It’s quick, easy, and perfect for a satisfying dinner with minimal cleanup. Whether I’m cooking for myself or sharing with others, these tacos are always a hit and a go-to when I’m craving something full of flavor and effortless to prepare.