Description
Sweet and smoky chicken pineapple tacos made on a sheet pan — perfect for an easy weeknight dinner.
Ingredients
4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot
juice 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
1 1/2 tsp tomato puree
1 tsp salt
2 large garlic cloves
Instructions
1. Whisk together all the marinade ingredients into a medium bowl, crushing the garlic into the sauce.
2. Roughly chop the chicken into bite sized pieces and toss in the marinade until well coated. Set aside to marinate while the oven heats.
3. Preheat the oven to 200°C.
4. Spread chicken and pineapple on a baking tray. Roast for 30 minutes until cooked through.
5. Peel and finely chop the shallot; prepare avocado and tortillas.
6. Remove tray from oven, squeeze lime juice over, toss with shallot, and serve sprinkled with coriander and avocado.
Notes
Serve with lime wedges for a zesty finish. Best enjoyed fresh out of the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 12g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken pineapple tacos, chipotle chicken tacos, roasted pineapple chicken, sweet spicy chicken, easy weeknight tacos