Description
Sheet Pan Chicken Tacos with chipotle pineapple marinade roasted to perfection. A bold and easy one pan chicken recipe for busy weeknight dinner.
Ingredients
4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot
Juice of 1 lime
Fresh coriander, 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 marinade ingredients and crush garlic into the sauce.
2. Chop chicken into bite-sized pieces and coat in marinade.
3. Preheat oven to 200°C.
4. Spread chicken on baking tray and add pineapple chunks.
5. Roast for 30 minutes until cooked through.
6. Finely chop shallot and prepare avocado.
7. Warm tortillas if using corn.
8. Remove tray from oven, squeeze over lime juice, and toss with shallot.
9. Serve topped with coriander, avocado, and warm tortillas.
Notes
Do not overcrowd the tray.
Warm tortillas before serving.
Adjust chipotle paste for preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 12g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Sheet Pan Chicken Tacos, Chipotle pineapple tacos, one pan chicken recipe, easy taco recipe, busy weeknight dinner