Description
These One Pan Chicken and Pineapple Tacos combine smoky chipotle-marinated chicken, sweet pineapple, and creamy avocado, all roasted on a single tray for a flavorful, easy dinner inspired by Tacos al Pastor.
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
Instructions
- Preheat the oven to 200°C (392°F).
- In a medium bowl, whisk together chipotle paste, honey, tomato puree, salt, and crushed garlic cloves to create the marinade.
- Chop chicken thighs into bite-sized pieces and toss in the marinade until coated. Let sit while oven heats.
- Spread marinated chicken on a baking tray and add pineapple chunks.
- Roast for 30 minutes until the chicken is cooked through.
- Meanwhile, peel and finely chop the shallot, cube the avocado, and warm the tortillas if using corn.
- Remove tray from oven, squeeze over lime juice, and toss with chopped shallot.
- Serve with fresh coriander, cubed avocado, and warm tortillas.
Notes
- Use canned pineapple if fresh is unavailable, but drain well.
- Chipotle peppers in adobo sauce can replace chipotle paste.
- Make the marinade ahead of time to deepen flavor.
- For a vegetarian version, use firm tofu or roasted vegetables.
- Store leftovers in the fridge for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 16g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg
