One Pan Chicken & Pineapple Tacos

A waft of sweet and smoky aromas fills the kitchen as you prepare One Pan Chicken & Pineapple Tacos. This vibrant dish takes just about an hour from start to finish and combines juicy chicken thighs with fresh pineapple and a zesty lime marinade. It’s perfect for busy weeknights when you want something delicious without too much fuss.

This recipe is ideal for families looking for a fun and easy dinner option. Whether you’re hosting friends or enjoying a cozy night in, these tacos come together seamlessly and can be made ahead to save time. Any leftovers can be stored for a quick meal later in the week.

Why You’ll Love This Recipe

• Enjoy the perfect balance of sweet pineapple and savory chicken.
• It only requires one pan, making cleanup a breeze.
• The chipotle paste adds a delightful kick without overwhelming heat.
• Fresh ingredients come together for a colorful and fulfilling meal.

What You’ll Need

Gather your ingredients to create this flavorful dish.

For the Marinade

• 2 tbsp chipotle paste
• 2 tbsp runny honey
• 1 1/2 tsp tomato puree
• 1 tsp salt
• 2 large garlic cloves, crushed

For the Chicken and Pineapple

• 4 skinless boneless chicken thighs, chopped
• 200g fresh pineapple chunks

For the Tacos

• 1 small shallot, finely chopped
• Juice 1 lime, plus extra wedges for serving
• Small handful fresh coriander, roughly chopped
• 1 ripe avocado, cubed
• 8 small corn or flour tortillas

Fresh pineapple can be replaced with canned for convenience.

Substitutions & Swaps

• Use boneless chicken breasts if preferred.
• Replace honey with agave syrup for a vegan option.
• Lime juice can be swapped with lemon juice.
• For a spicier twist, add jalapeños.

How to Make It

Bring together the fresh flavors of this dish in just a few steps.

1. Whisk together marinade

Combine all marinade ingredients in a medium bowl, crushing the garlic as you mix.

2. Marinate chicken

Chop the chicken into bite-sized pieces and thoroughly coat with the marinade. Set aside to marinate while preheating the oven.

3. Preheat oven

Preheat the oven to 200 degrees Celsius, ensuring it’s hot for even cooking.

4. Roast chicken and pineapple

Spread the marinated chicken on a baking tray and sprinkle over pineapple chunks. Roast in the oven for 30 minutes, or until the chicken is thoroughly cooked.

5. Prepare toppings

While the chicken cooks, peel and finely chop the shallot and prepare the avocado. If using corn tortillas, lightly char them in a hot frying pan or directly on the AGA hot plate.

6. Serve

Remove the tray from the oven and squeeze fresh lime juice over the chicken and pineapple. Toss everything together with the chopped shallot. Serve with fresh coriander, avocado, and taco wraps on the side.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as tortillas may become soggy.
Reheat: Use a microwave for 1-2 minutes or warm on the stovetop.

Tips for Best Results

• Allow the chicken to marinate for at least 15 minutes for better flavor absorption.
• Ensure the oven is fully preheated for even cooking.
• Use fresh tortillas for the best texture and taste.
• Adjust the amount of chipotle paste according to your spice preference.

Serving Suggestions

• Serve with a side of lime wedges and a fresh salad.
• Pair with a refreshing drink like iced tea or a light beer.
• Enjoy these tacos at your next casual gathering or Taco Tuesday.