Description

An easy and vibrant one-pan sheet pan taco recipe inspired by al Pastor flavors, combining marinated chicken thighs with sweet pineapple chunks for a tropical twist. Perfect for quick and flavorful weeknight dinners with fresh avocado, lime, and coriander served on warm tortillas.

Ingredients

Scale

For the Tacos

4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot
Juice of 1 lime, plus extra lime wedges for serving
A 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, crushed

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Instructions

Prepare the Marinade: In a medium bowl, whisk together the chipotle paste, runny honey, tomato puree, salt, and crush in the garlic cloves until smooth to form the marinade.
Marinate the Chicken: Roughly chop the boneless chicken thighs into bite-sized pieces, then toss them thoroughly in the marinade until well coated. Set aside to marinate while you preheat the oven.
Preheat the Oven: Heat your oven to 200°C (392°F), getting ready to roast the chicken and pineapple together.
Roast Chicken and Pineapple: Spread the marinated chicken pieces evenly across a baking tray, then scatter the fresh pineapple chunks over the top. Roast everything in the preheated oven for about 30 minutes or until the chicken is fully cooked and tender.
Prepare Fresh Ingredients: While the chicken roasts, peel and finely chop the shallot. Cube the ripe avocado. If using corn tortillas, lightly char them in a very hot frying pan or directly on a hot stovetop surface like an AGA plate for added flavor.
Combine and Serve: Once the chicken and pineapple are cooked, remove from the oven and squeeze over the lime juice. Toss everything on the tray with the chopped shallot to combine flavors. Serve the taco filling sprinkled with fresh coriander alongside the avocado and warmed tortillas for assembling your tacos.

Notes

This recipe is great for leftovers and can be turned into delicious quesadillas by adding cheese and grilling.
For a smoky flavor, chipotle paste can be substituted with chipotle in adobo sauce.
If preferred, chicken breasts can be used instead of thighs, but cooking time may vary.
Use either corn or flour tortillas depending on dietary preferences or taste.