This One Pan Chicken & Pineapple Taco recipe is a lively, easy-to-make dish that blends the savory and spicy flavors of marinated chicken with the sweetness of pineapple, roasted together on a single pan for minimal clean-up. Inspired by the classic Tacos al Pastor, it’s a refreshing and fun twist on traditional tacos. This meal is perfect for a busy weeknight or a casual dinner with friends and family.

One Pan Chicken & Pineapple Tacos

Why You’ll Love This Recipe

This recipe is a taco lover’s dream! The combination of tender, flavorful chicken thighs and juicy pineapple delivers a perfect balance of spicy, sweet, and savory flavors. The marinade, made from chipotle paste, honey, tomato puree, and garlic, infuses the chicken with rich, smoky heat. Roasting it all together on one pan makes cleanup a breeze, while the fresh toppings like avocado, cilantro, and lime make every bite feel fresh and vibrant. Plus, the recipe comes together in less than an hour, making it a great weeknight option.

Ingredients

For the Tacos:

4 skinless boneless chicken thighs
200g (7 oz) 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

For the Marinade:

2 tbsp chipotle paste
2 tbsp runny honey
1 1/2 tsp tomato puree
1 tsp salt
2 large garlic cloves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Marinade: In a medium bowl, whisk together the chipotle paste, runny honey, tomato puree, and salt. Crush the garlic cloves into the mixture and whisk until well combined.
Marinate the Chicken: Roughly chop the chicken thighs into bite-sized pieces. Add them to the marinade, ensuring each piece is well coated. Set aside to marinate while you preheat the oven.
Preheat the Oven: Set your oven to 200°C (390°F).
Roast the Chicken and Pineapple: Once the oven is heated, spread the marinated chicken pieces evenly across a baking tray. Scatter the pineapple chunks over the chicken. Roast in the oven for 30 minutes, or until the chicken is cooked through.
Prepare the Toppings: While the chicken and pineapple are roasting, peel and finely chop the shallot. Cube the avocado. If using corn tortillas, lightly char them in a very hot frying pan or directly on an AGA hot plate, if available.
Combine and Serve: After 30 minutes, remove the baking tray from the oven. Squeeze the juice of one lime over the chicken and pineapple mixture. Add the chopped shallot to the tray and toss everything together. Sprinkle with the chopped coriander. Serve the chicken and pineapple mixture with the cubed avocado and warmed tortillas on the side, along with extra lime wedges for squeezing over the tacos.

Servings and Timing

Servings: This recipe serves 4.
Cooking Time: 30 minutes
Prep Time: 10 minutes (plus marinating time)

Variations

Vegetarian Version: Replace the chicken with marinated tofu or tempeh for a plant-based option.
Spicy Kick: Add extra chipotle paste or finely chopped fresh chili to the marinade for more heat.
Other Toppings: Add pickled red onions, crumbled queso fresco, or a dollop of sour cream for extra richness.
Grilled Version: Instead of roasting, grill the chicken and pineapple for a smoky flavor.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheating: Reheat the chicken and pineapple in the oven or in a skillet over medium heat for best results. To reheat tortillas, wrap them in foil and heat in the oven, or warm them up on a pan for a few seconds.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, though they may not be as juicy as thighs. Make sure to not overcook them to keep them tender.

2. How can I make this dish spicier?

To increase the spice, add more chipotle paste or include fresh chopped jalapeños or a pinch of cayenne pepper to the marinade.

3. Can I use canned pineapple instead of fresh?

Yes, canned pineapple can work, but fresh pineapple adds a nice sweetness and texture. Be sure to drain and pat dry canned pineapple before using.

4. Can I make this dish ahead of time?

You can prepare the marinade and marinate the chicken up to 24 hours ahead of time. Just roast and assemble the tacos when ready to serve.

5. How can I serve these tacos for a crowd?

Simply double or triple the recipe and serve on a large platter with a variety of toppings so guests can customize their tacos.

6. Can I use flour tortillas instead of corn?

Yes, both corn and flour tortillas work well for this recipe. Use your preferred type.

7. How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 75°C (165°F). You can also check by cutting a piece open to ensure it is no longer pink.

8. What can I substitute for coriander?

If you’re not a fan of cilantro (coriander), try using parsley or green onions for a fresh, herby topping.

9. Can I make this meal gluten-free?

Yes, use gluten-free corn tortillas to make this meal gluten-free.

10. Can I freeze the leftovers?

Yes, the chicken and pineapple mixture can be frozen for up to 3 months. Reheat thoroughly before serving.

Conclusion

One Pan Chicken & Pineapple Tacos are an exciting, easy-to-make dish that brings bold flavors and minimal clean-up to your dinner table. With a smoky, spicy marinade, fresh toppings, and juicy pineapple, this recipe is sure to become a weeknight favorite. Whether you’re serving it for a family dinner or a casual gathering, it’s a quick, delicious, and satisfying option that everyone will love.