Description

This One Pan Chicken & Pineapple Taco recipe offers a flavorful combination of savory marinated chicken, sweet pineapple, and fresh toppings, all roasted together for an easy, one-pan meal. Inspired by Tacos al Pastor, this dish brings smoky, spicy, and sweet flavors to your tacos with minimal clean-up.

Ingredients

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

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Instructions

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.

Notes

Vegetarian Option: Replace the chicken with marinated tofu or tempeh for a plant-based version.
Spicy Kick: Add extra chipotle paste or finely chopped fresh chili to the marinade for more heat.
Grilled Version: Instead of roasting, grill the chicken and pineapple for a smoky flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 320
Sugar: 15g
Sodium: 530mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 18g
Cholesterol: 80mg