One Pan Chicken & Pineapple Tacos

Juicy chicken thighs roasted to perfection, mingling with sweet pineapple and zesty lime, create a feast of flavors that elevates taco night to new heights. This One Pan Chicken & Pineapple Tacos recipe takes just about 45 minutes to prepare and cook, and it works beautifully because the marinade infuses the chicken with a delicious depth of flavor while roasting enhances its juiciness.

This recipe is perfect for those busy weeknights when you crave something delicious without spending too much time in the kitchen. You can prepare the chicken marinade a few hours in advance for even better flavor, and any leftovers can be stored for a quick lunch or dinner the next day.

Why You’ll Love This Recipe

• The one-pan method simplifies cleanup and cooking.
• The combination of sweet and savory offers a delightful flavor contrast.
• Infused flavor from the marinade delivers irresistible richness.
• Fresh toppings add vibrant texture and freshness.

What You’ll Need

Gather these ingredients to whip up your tasty tacos:

For the Chicken

• 4 skinless boneless chicken thighs, roughly chopped
• 2 large garlic cloves, crushed
• 2 tbsp chipotle paste
• 2 tbsp runny honey
• 1 1/2 tsp tomato puree
• 1 tsp salt

For the Pineapple

• 200g fresh pineapple chunks

For Serving

• 1 small shallot, finely chopped
• Juice 1 lime, plus extra wedges for serving
• Small handful fresh coriander, roughly chopped
• 1 ripe avocado, cubed
• 8 small corn or flour tortillas

Use flour tortillas for a softer texture.

Substitutions & Swaps

• Honey: use agave syrup for a vegan option.
• Chipotle paste: substitute with chili powder for less heat.
• Corn tortillas: opt for gluten-free versions if needed.
• Chicken thighs: chicken breasts can be a leaner alternative.

How to Make It

Get ready for a delicious and easy taco night!

Whisk marinade

Whisk together all the marinade ingredients into a medium bowl, crushing the garlic into the sauce. Roughly chop the chicken into bite-sized pieces and toss in the marinade until well coated. Set aside to marinate while the oven is heating up.

Preheat oven

Pre-heat the oven to 200 degrees Celsius. Once it is hot, spread the chicken out across a baking tray and sprinkle over the pineapple chunks. Roast in the oven for 30 minutes until the chicken is cooked through.

Prepare toppings

Meanwhile, peel and finely chop the shallot, prepare the avocado, and if you’re using corn tortillas, cook them by lightly charring them in a very hot frying pan or directly onto the AGA hot plate.

Combine and serve

Remove the chicken and pineapple pieces from the oven. Squeeze over the lime juice and toss everything together on the tray with the chopped shallot. Serve sprinkled with the coriander, with the avocado and taco wraps on the side.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, ingredients lose quality when frozen.
Reheat: microwave on high for about 2 minutes.

Tips for Best Results

• Allow the chicken to marinate for at least 30 minutes for better flavor.
• Ensure your oven is fully preheated to achieve perfect roasting.
• If using corn tortillas, ensure they’re warmed through for optimal pliability.
• Scatter toppings just before serving for the best freshness.

Serving Suggestions

• Serve with a fresh green salad for a refreshing side.
• Pair with rice or quinoa for a heartier meal.
• Ideal for taco nights with friends or family gatherings.