Description
These smoky-sweet chicken tacos combine juicy roasted chicken, caramelized pineapple, fresh herbs, and chipotle flavor in one easy sheet pan meal. Perfect for busy weeknights, casual entertaining, or fast family dinners.
Ingredients
For the Tacos
- Skinless boneless chicken thighs
- Fresh pineapple chunks
- Small shallot
- Fresh lime juice
- Chopped coriander
- Ripe avocado
- Small corn or flour tortillas
For the Marinade
- Chipotle paste
- Runny honey
- Tomato puree
- Salt
- Garlic cloves
Instructions
- Begin by preparing the marinade. In a medium-sized bowl, combine the chipotle paste, honey, tomato puree, and salt. Peel the garlic cloves and crush them directly into the bowl. Stir thoroughly until the marinade becomes smooth and evenly mixed.
- Next, chop the chicken thighs into small bite-sized pieces. Add the chicken to the marinade and toss carefully until every piece is completely coated. Leave the chicken to sit while the oven heats so the flavors can develop.
- Preheat your oven to 200°C. Once fully heated, spread the marinated chicken pieces evenly across a large baking tray. Scatter the pineapple chunks around the chicken in a single layer so they roast properly.
- Transfer the tray to the oven and roast for approximately 30 minutes. About halfway through cooking, stir the chicken and pineapple gently to ensure even browning and caramelization.
- While the chicken cooks, prepare the toppings. Peel and finely dice the shallot. Chop the coriander and cube the avocado into bite-sized pieces.
- If using corn tortillas, heat a dry frying pan over high heat and lightly char each tortilla for several seconds on both sides until warm and slightly blistered. This improves both flavor and texture.
- Once the chicken has fully cooked and the pineapple has developed golden edges, remove the tray from the oven. Squeeze fresh lime juice evenly over the hot chicken and pineapple mixture.
- Add the diced shallot directly to the tray and toss everything together gently so the flavors distribute evenly.
- To serve, fill the warm tortillas with the roasted chicken and pineapple mixture. Top with fresh coriander and avocado cubes. Serve immediately with extra lime wedges alongside.
Notes
- Leftovers work perfectly in quesadillas, rice bowls, or taco salads.
- Fresh pineapple gives the best caramelized flavor, but drained canned pineapple can also work.
- For larger batches, use two baking trays to prevent overcrowding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner