Description
A vibrant, week-night-friendly taco supper with juicy chicken, caramelised pineapple, and a smoky-sweet chipotle marinade, baked on a single sheet pan.
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
Instructions
- Whisk the chipotle paste, honey, tomato purée, salt, and crushed garlic in a bowl.
- 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).
- 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, char the tortillas in a dry, screaming-hot pan, dice the avocado, and chop the shallot.
- Straight from the oven, squeeze lime juice over the tray, toss in the shallot, and shower everything with coriander.
- Serve the chicken-pineapple mix with avocado cubes and warm tortillas so everyone can build their own tacos.
Notes
- For different proteins, swap chicken thighs for firm tofu cubes (reduce salt).
- When out of chipotle paste, use 2 tbsp finely chopped chipotle in adobo.
- Swap pineapple for caramelised mango chunks or peach slices for a tropical twist.
- If doubling the recipe, use two trays and rotate them halfway for even roasting.
- Leftovers make fantastic quesadillas—grill with cheese between tortillas until golden.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
