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One Pan Chicken and Pineapple Tacos

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A vibrant and flavour-packed taco recipe with smoky chipotle-marinated chicken, juicy pineapple chunks, creamy avocado, and charred tortillas.

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
  • 1½ tsp tomato purée
  • 1 tsp salt
  • 2 large garlic cloves

Instructions

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

Notes

  • If using tinned pineapple, ensure it’s well-drained before using.
  • For a spicier kick, add finely chopped fresh chilies to the marinade or sprinkle chili flakes over the finished tacos.
  • For a vegetarian version, replace the chicken with tofu or tempeh.
  • Make ahead: You can marinate the chicken up to 24 hours in advance.
  • Leftovers can be stored in the fridge for up to 2 days or frozen for up to 1 month.

Nutrition

Find it online: https://cookedbysarah.com/one-pan-chicken-and-pineapple-tacos/