One Pan Chicken & Pineapple Tacos

One whiff of roasting chicken mixed with sweet pineapple, and your taste buds will be dancing! This One Pan Chicken & Pineapple Tacos dish takes just 30 minutes from start to finish, bringing together succulent chicken and vibrant flavors into a single, mess-free meal. The beauty of this recipe lies in its simplicity; everything cooks together in one pan, allowing the flavors to meld beautifully.

This recipe is perfect for busy weeknights when you still want something delicious and satisfying. You can marinate the chicken ahead of time or store any leftovers in the refrigerator for a quick meal later in the week.

Why You’ll Love This Recipe

• Enjoy tender chicken thighs infused with a smoky chipotle flavor.
• Experience the delightful sweetness of charred pineapple with each bite.
• Assemble tacos in minutes after a hassle-free baking process.
• Fresh avocado and coriander add a vibrant finish to the meal.

What You’ll Need

Gather the following ingredients for a flavorful taco night:

For the Chicken and Marinade

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

For the Pineapple

• 200g fresh pineapple chunks

For the Toppings

• 1 small shallot, peeled and finely chopped
• Juice 1 lime, plus extra wedges for serving
• Small handful fresh coriander, roughly chopped
• 1 ripe avocado, cubed

For Serving

• 8 small corn or flour tortillas

Corn tortillas can also be used if preferred.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken breasts.
• Honey can be swapped for agave syrup.
• Use lime juice in place of lemon juice if needed.
• Fresh pineapple can be substituted with canned pineapple.

How to Make It

Getting dinner on the table has never been easier!

1. Whisk the marinade
   Whisk together all the marinade ingredients in a medium bowl, crushing the garlic into the sauce.

2. Marinate the chicken
   Toss the roughly chopped chicken into the marinade until well coated. Set aside to marinate while the oven heats up.

   

3. Preheat the oven
   Preheat your oven to 200 degrees Celsius.

4. Spread and roast
   Once hot, spread the marinated chicken across a baking tray and sprinkle over the pineapple chunks. Roast in the oven for 30 minutes until the chicken is cooked through.

5. Prepare toppings
   Meanwhile, peel and finely chop the shallot, and prepare the avocado. If using corn tortillas, lightly char them in a hot frying pan or on the AGA hot plate.

6. Combine and serve
   Remove the chicken and pineapple from the oven. Squeeze over lime juice and toss everything together in the tray with the chopped shallot. Serve topped with coriander, with avocado and tortillas on the side.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, chicken and pineapple don’t freeze well together.
Reheat: Microwave on high for 1–2 minutes until heated through.

Tips for Best Results

• Make sure to chop chicken into even pieces for uniform cooking.
• Allow chicken to marinate for at least 15 minutes for better flavor.
• Use ripe avocados for the best creamy texture.
• Serve tacos with fresh lime wedges for an added zest.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve with a side of refried beans for extra protein.
• Enjoy with a cold beverage for a relaxing evening.