Description
An easy, flavorful one pan chicken and pineapple taco recipe made with chipotle marinade, avocado, and lime – perfect for quick, healthy weeknight meals.
Ingredients
Scale
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot
- Juice of 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
- Whisk together chipotle paste, honey, tomato puree, crushed garlic, and salt in a bowl to make the marinade.
- Roughly chop the chicken thighs into bite-sized pieces and toss them in the marinade until evenly coated. Let them marinate while preheating the oven.
- Preheat the oven to 200°C (400°F). Spread the marinated chicken on a baking tray and scatter the pineapple chunks on top.
- Roast for 30 minutes, or until the chicken is fully cooked and lightly browned on the edges.
- While the chicken roasts, peel and finely chop the shallot. Cube the avocado. Char the tortillas in a hot dry frying pan if using corn tortillas.
- Remove the tray from the oven. Squeeze fresh lime juice over the chicken and pineapple, then mix in the chopped shallot.
- Serve in warmed tortillas, topped with fresh coriander and avocado.
Notes
- Use canned pineapple if fresh is unavailable, but drain well.
- Marinate the chicken in advance to save time on busy nights.
- Char tortillas in a hot pan to improve texture and flavor.
- Leftover filling makes great quesadillas or burrito bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sheet Pan / Oven Roasted
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 tacos
- Calories: 520
- Sugar: 14g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg