One-Pan Chicken & Pineapple Tacos: A Beginner-Friendly Feast
Easy One-Pan Chicken & Pineapple Tacos bring together juicy, spiced chicken and caramelized pineapple for a perfect balance of smoky heat and tropical sweetness. This beginner-friendly recipe is quick, hassle-free, and loaded with bold, mouthwatering flavors—perfect for taco night! 🍍🔥🥑
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 2
Ingredients
For the Tacos
- 4 skinless, boneless chicken thighs (can substitute with boneless chicken breast or beef strips)
- 200g (7 oz) fresh pineapple chunks
- 1 small shallot, finely chopped
- 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
For the Marinade
- 2 tbsp chipotle paste (adjust for spice preference)
- 2 tbsp runny honey (can substitute with maple syrup or agave for a different sweetness)
- 1 ½ tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves, crushed
Instructions
1. Prepare the Marinade and Chicken
In a medium-sized bowl, whisk together the chipotle paste, honey, tomato puree, salt, and crushed garlic until well combined. The marinade should be thick and aromatic, with a balance of smoky, sweet, and savory flavors.
Using a sharp knife, cut the chicken into bite-sized pieces, ensuring they are relatively uniform in size to promote even cooking. Add the chicken to the bowl and toss well, making sure every piece is coated in the marinade. Set aside to marinate while the oven preheats. This step allows the flavors to penetrate the meat, resulting in more depth and tenderness.
2. Roast the Chicken and Pineapple
Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper for easy cleanup. Spread the marinated chicken pieces evenly across the tray, making sure they are not too close together. Scatter the pineapple chunks over the chicken.
Roast in the preheated oven for about 30 minutes, or until the chicken is cooked through and slightly caramelized. The pineapple will release its natural juices, infusing the dish with sweetness while softening slightly.
3. Prepare the Toppings and Tortillas
While the chicken and pineapple are roasting, peel and finely chop the shallot. Cube the avocado and set aside. If using corn tortillas, lightly char them in a dry frying pan over high heat for a few seconds on each side. This enhances their flavor and makes them more pliable. If using flour tortillas, they can be warmed in the oven wrapped in foil or in a microwave wrapped in a damp paper towel.
4. Assemble the Tacos
Once the chicken and pineapple are done, remove them from the oven. Squeeze the juice of one lime over the tray and toss everything together, ensuring the flavors are well combined. The lime juice adds a bright acidity that balances the richness of the marinade.
To assemble, place a few pieces of chicken and pineapple onto each tortilla. Top with chopped shallot, fresh coriander, and cubed avocado. Serve with additional lime wedges on the side for extra freshness.
Notes
- How to Tell if Chicken is Cooked Through: The chicken should have an internal temperature of 75°C (165°F) when tested with a meat thermometer. If a thermometer is not available, cut a piece in half—if the center is white with no pink, it is done.
- Preventing Overcooking: If the chicken starts browning too quickly in the oven, loosely cover it with foil for the last 10 minutes of cooking.
- Charring Tortillas Safely: If charring tortillas directly over a gas flame, use tongs and keep an eye on them to prevent burning.
- Marinating for More Flavor: If time allows, marinate the chicken for up to 2 hours in the fridge for a deeper, richer taste.