Name: One Pan Chicken & Pineapple Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 skinless boneless chicken thighs; 200g fresh pineapple chunks; 1 small shallot, finely chopped; Juice of 1 lime, plus extra wedges for serving; Small handful of fresh coriander, roughly chopped; 1 ripe avocado, cubed; 8 small corn or flour tortillas; 2 tbsp chipotle paste; 2 tbsp runny honey; 1 ½ tsp tomato puree; 1 tsp salt; 2 large garlic cloves, crushed

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Tacos With a Tropical Twist: One Pan Chicken & Pineapple Tacos 🌮🍍

Okay, let’s be real for a sec—who doesn’t love tacos? They’re like little edible hugs, right? And when you throw chicken and pineapple together, it’s like a party in your mouth. Like, where have you been all my life?!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients
Alright, so here’s the grocery list. You’re gonna need some chicken thighs—like 4 of those skinless boneless beauties. They’re juicy and perfect. Grab a fresh pineapple (200g of chunks, please). And don’t forget a small shallot, a lime (like, juice it up), some fresh coriander if you can find it (kinda smells like summer), an avocado (ripe, of course), and 8 small tortillas—corn or flour, whatever you vibe with. I personally love corn! Oh, and a bit of chipotle paste, honey, tomato puree, garlic and salt. Easy peasy, right?

So Here’s Why I Make This Constantly
Okay, story time! So, there was this one night when I had friends over, and my kitchen was a mess (like a total disaster area). I thought, “What’s quick, easy, and will impress?” *Cue the light bulb moment!* I whipped up these tacos, and they were gone in minutes! I mean, I had to hide a few for myself. 🤫 But seriously, there’s something about the sweet and savory combo that just hits all the right notes. Plus, clean-up is a breeze—just one pan! I love feeling like a kitchen superstar when it’s this easy.

(Another beautiful shot because we can’t get enough!)
Here’s another angle for ya—just look at that color!

The One Trick That Changes Everything
Okay, let me tell you about the marinade. It’s like the secret sauce you never knew you needed. Whisk together the chipotle paste, honey, tomato puree, salt, and garlic (crush that garlic, don’t just chop it!). Let the chicken soak in it while the oven heats up. Seriously, don’t skip this step. It makes everything explode with flavor — I’m talking fireworks! 🎆

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Don’t Mess This Up (My Top Tips)
So, here’s the deal. Make sure you don’t overcook the chicken! Set a timer for 30 minutes, but start checking at 28—like, you want it juicy, not dry. Also, when you’re charring those tortillas, don’t walk away! Trust me, I once turned my back for two seconds and they were, well, charred to oblivion. 😬

How to Keep Them From Disappearing (Or, How to Store Them)
If by some miracle you have leftovers (doubtful), just pop everything in an airtight container in the fridge. They’ll be good for like, a couple days. Just reheat gently. But honestly, you’ll probably scarf them down in one sitting. I know I do!

If You Liked This, You’ll Probably Like These Too
Okay, if this recipe tickled your taste buds, you’ll probably love my spicy shrimp tacos (seriously, the shrimp are *next level*!) or the one-pan beef fajitas! Oh, and don’t forget about my cheesy quesadillas for those lazy nights!

So, what’s your favorite taco filling? Let’s swap recipes! 🥳

One Pan Chicken & Pineapple Tacos

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Indulge in a quick and flavorful weeknight dinner with these One Pan Chicken & Pineapple Tacos. Inspired by al Pastor, this easy sheet pan recipe features tender marinated chicken thighs paired with sweet pineapple, all roasted to perfection. Served with fresh avocado and vibrant lime, these tacos are a delightful twist on a classic favorite that the whole family will love.

Author: XXXXX
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 2
Category: Dinner
Method: Baking
Cuisine: Mexican

Ingredients

Scale

4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot, finely chopped
Juice of 1 lime, plus extra wedges for serving
Small handful of fresh coriander, roughly chopped
1 ripe avocado, cubed
8 small corn or flour tortillas
2 tbsp chipotle paste
2 tbsp runny honey
1 ½ tsp tomato puree
1 tsp salt
2 large garlic cloves, crushed

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Instructions

Preheat the oven to 200°C (400°F). In a medium bowl, whisk together chipotle paste, honey, tomato puree, salt, and crushed garlic. Cut the chicken into bite-sized pieces and toss with the marinade. Let it sit while the oven heats.
Spread the marinated chicken and pineapple chunks on a baking tray. Roast for 30 minutes until the chicken is cooked through.
Prepare your shallot and avocado while the chicken cooks. If using corn tortillas, lightly char them in a hot frying pan.
Once cooked, remove from the oven and squeeze lime juice over the mixture. Toss with shallots and garnish with coriander. Serve with avocado and tortillas on the side.