Description
An easy one-pan chipotle chicken and pineapple taco recipe with smoky, sweet flavor, ideal for busy weeknights.
Ingredients
Scale
- 4 skinless boneless chicken thighs
- 200 g fresh pineapple chunks
- 1 small shallot
- Juice of 1 lime
- Fresh cilantro
- 1 ripe avocado
- 8 small corn or flour tortillas
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato paste
- 1 tsp salt
- 2 large garlic cloves
Instructions
- Whisk together the marinade ingredients and crush the garlic into the sauce.
- Chop the chicken into bite-sized pieces and toss with the marinade.
- Preheat the oven to 400°F and spread the chicken on a baking tray with the pineapple.
- Roast for 30 minutes until cooked through.
- Warm the tortillas and prepare the toppings.
- Finish the chicken with lime juice and shallot, then serve with tortillas, avocado, and cilantro.
Notes
- Do not overcrowd the pan to allow proper roasting.
- Adjust chipotle paste to control heat level.
- Chicken thighs provide the juiciest results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 620
- Sugar: 24
- Sodium: 980
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 8
- Protein: 38
- Cholesterol: 145