Name: One Pan Chicken and Pineapple Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 skinless boneless chicken thighs; 200 g fresh pineapple chunks; 1 small shallot, finely chopped; Juice of 1 lime, plus extra wedges; 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 ½ tsp tomato purée; 1 tsp salt; 2 large garlic cloves, crushed

A colourful, week-night-friendly taco supper that bakes everything on a single sheet pan, so I spend more time enjoying dinner and less time washing up. Juicy chicken, caramelised pineapple and a smoky-sweet chipotle marinade come together in just 40 minutes for a vibrant Mexican-inspired feast.

One Pan Chicken and Pineapple Tacos

Why You’ll Love This Recipe

I love the way fresh pineapple chars in the oven, releasing its natural sugars so it mingles with the chipotle–honey glaze and bastes the chicken as it roasts. Because everything cooks together, the flavours meld beautifully while the shallot, lime and coriander I toss in at the end keep each bite bright. It’s a flexible recipe too—I can swap in tinned pineapple, scale it up for friends or slide leftovers into cheesy quesadillas tomorrow.

Ingredients

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

4 skinless boneless chicken thighs
200 g fresh pineapple chunks
1 small shallot, finely chopped
Juice of 1 lime, plus extra wedges
Small handful fresh coriander, roughly chopped
1 ripe avocado, cubed
8 small corn or flour tortillas

For the chipotle marinade

2 tbsp chipotle paste
2 tbsp runny honey
1 ½ tsp tomato purée
1 tsp salt
2 large garlic cloves, crushed

directions

I whisk the chipotle paste, honey, tomato purée, salt and crushed garlic in a bowl.
I cut the chicken into bite-sized pieces, coat them in the marinade and let everything sit while the oven heats to 200 °C (390 °F).
I spread the chicken on a baking tray, scatter over the pineapple and roast for 30 minutes until the chicken is cooked through and lightly caramelised.
While it bakes, I char the tortillas in a dry, screaming-hot pan, dice the avocado and chop the shallot.
Straight from the oven, I squeeze lime juice over the tray, toss in the shallot and shower everything with coriander.
I serve the chicken-pineapple mix with avocado cubes and warm tortillas so everyone can build their own tacos.

Servings and timing

Yield: Serves 2 generous taco lovers
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Different proteins – I sometimes swap chicken thighs for pork shoulder strips or firm tofu cubes (reduce salt) for a meat-free option.
Chipotle alternatives – When I’m out of chipotle paste, 2 tbsp finely chopped chipotle in adobo works just as well.
Tropical twist – Mango chunks or peach slices caramelise beautifully in place of pineapple.
Family-style – Doubling the recipe? I use two trays and rotate them halfway so everything roasts evenly.

storage/reheating

I cool leftovers quickly, then store the chicken-pineapple mixture in an airtight box in the fridge for up to 3 days. To reheat, I spread it on a tray and warm at 180 °C (350 °F) for 10 minutes, or sizzle it in a hot skillet until piping hot. Tortillas re-soften if I wrap them in foil and warm in the oven for 5 minutes.

FAQs

Can I use tinned pineapple instead of fresh?

Yes—well-drained tinned pineapple roasts nicely, though it may be a touch sweeter.

What’s the best tortilla for these tacos?

I love corn tortillas for their flavour, but flour works fine; I just make sure to char either variety before serving.

How spicy are these tacos?

Chipotle paste gives a gentle smoky heat. For milder tacos, I halve the chipotle; for fiery ones, I add an extra teaspoon.

Can I double the recipe for a crowd?

Absolutely. I divide the mixture between two trays and swap their oven positions halfway for even browning.

Do leftovers make good quesadillas?

They’re phenomenal! I sandwich the chilled filling between tortillas with cheese and griddle until golden.

Conclusion

With minimal prep and one trusty sheet pan, I can put bright, punchy tacos on the table any night of the week. The marriage of smoky chipotle, sweet caramelised pineapple and juicy chicken keeps me coming back, and the recipe’s flexibility means it always fits my schedule—and my cravings.