Name: One Pan Chicken and Pineapple Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 4 skinless boneless chicken thighs; 200g fresh pineapple chunks; 1 small shallot; Juice of 1 lime, plus extra wedges for serving; Small handful of fresh coriander, roughly chopped; 1 ripe avocado, cubed; 8 small corn or flour tortillas; 2 tbsp chipotle paste; 2 tbsp runny honey; 1½ tsp tomato puree; 1 tsp salt; 2 large garlic cloves

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These One Pan Chicken and Pineapple Tacos are a vibrant, flavor-packed dinner that brings together smoky chipotle-marinated chicken, sweet pineapple, and creamy avocado—all roasted together on one tray. It’s an easy weeknight recipe that delivers bold flavor with minimal cleanup.

Why I Love This Recipe

I love how quick and simple this recipe is. With just one pan and a few fresh ingredients, I get a mouthwatering meal that’s full of color and flavor. The chicken gets beautifully caramelized while the pineapple adds a juicy sweetness that balances the smoky heat of the chipotle. It’s also flexible, letting me tweak the spice level or add toppings to fit what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tacos:
4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot
juice of 1 lime, plus extra wedges for serving
small handful of fresh coriander, roughly chopped
1 ripe avocado, cubed
8 small corn or flour tortillas

For the marinade:
2 tbsp chipotle paste
2 tbsp runny honey
1½ tsp tomato purée
1 tsp salt
2 large garlic cloves, crushed

Directions

I start by preheating the oven to 200°C (392°F).
In a bowl, I mix together the chipotle paste, honey, tomato purée, salt, and crushed garlic to make the marinade.
I chop the chicken thighs into bite-sized pieces, then toss them in the marinade until well coated.
I spread the chicken out on a baking tray and scatter the pineapple chunks over the top.
I roast everything in the oven for 30 minutes until the chicken is cooked through and starting to caramelize.
While it’s roasting, I chop the shallot, cube the avocado, and warm the tortillas in a dry pan or over a flame.
When the chicken is done, I squeeze lime juice over the tray and toss in the chopped shallot.
I serve the mixture on warm tortillas, topped with coriander and avocado, and lime wedges on the side.

Servings and Timing

Servings: 2
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

I sometimes swap chicken thighs for breasts or pork for a different flavor and texture.
To reduce the heat, I cut back the chipotle paste or add more honey.
I like to top my tacos with shredded lettuce, diced tomatoes, or sour cream for extra layers.
Grated cheese melts perfectly over the hot chicken and adds richness.

Storage/Reheating

I store leftover chicken and pineapple in an airtight container in the fridge for up to 3 days.
To reheat, I warm the mixture in a skillet or microwave until hot, then serve on freshly heated tortillas.
I keep avocado and fresh toppings separate to add just before serving.

FAQs

What kind of tortillas should I use?

I like corn tortillas for their classic flavor, but flour tortillas are softer and easier to fold. Both work well.

Can I use canned pineapple?

Yes, canned pineapple chunks are a good substitute. I just make sure to drain them well before roasting.

Is chipotle paste necessary?

Chipotle paste gives a distinct smoky flavor, but I can use chopped chipotle in adobo or a smoky hot sauce as a substitute.

Can I make this vegetarian?

Definitely. I replace the chicken with tofu or roasted vegetables like mushrooms, bell peppers, or sweet potatoes.

How far ahead can I prep this?

I often make the marinade and chop the chicken earlier in the day. When ready, I just combine everything and roast.

Conclusion

This One Pan Chicken and Pineapple Tacos recipe is my go-to when I want something delicious, colorful, and easy. The flavors are bold and satisfying, and cleanup is a breeze. It’s a great way to enjoy a taco night without spending hours in the kitchen.