Name: One Pan Chicken & Pineapple Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 4 skinless boneless chicken thighs; 200 g fresh pineapple chunks; 1 small shallot; Juice of 1 lime, plus extra wedges; Small handful fresh coriander, roughly chopped; 1 ripe avocado, cubed; 8 small corn or flour tortillas; 2 tbsp chipotle paste; 2 tbsp runny honey; 1½ tsp tomato puree; 1 tsp salt; 2 large garlic cloves, crushed

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This one pan chicken and pineapple taco recipe is an easy, flavor-packed weeknight dinner that brings sweet, smoky, and spicy together beautifully. I roast everything on a single tray, making cleanup a breeze, while the combination of juicy chicken and caramelized pineapple keeps things fresh and satisfying. One Pan Chicken & Pineapple Tacos

Why You’ll Love This Recipe

I love how effortless this dish is to prepare. The chipotle-honey marinade infuses the chicken with bold flavor while the pineapple adds a juicy burst of sweetness. Roasting it all together means less time at the stove and more time relaxing. I serve it with creamy avocado, fresh coriander, and warm tortillas for a taco night that’s anything but ordinary.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tacos:
4 skinless boneless chicken thighs
200 g 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
1½ tsp tomato purée
1 tsp salt
2 garlic cloves, crushed

directions

I mix the chipotle paste, honey, tomato purée, salt, and crushed garlic in a bowl to create the marinade.
I chop the chicken thighs into bite-sized pieces and toss them in the marinade until fully coated. I let it sit while preheating the oven to 200°C (392°F).
On a large baking tray, I spread out the marinated chicken and scatter the pineapple chunks over the top.
I roast everything for about 30 minutes, or until the chicken is fully cooked and the pineapple begins to caramelize.
While that’s cooking, I finely chop the shallot and cube the avocado. I warm or lightly char the tortillas in a dry pan.
Once the tray is out of the oven, I squeeze fresh lime juice over the chicken and pineapple, then toss it together with the chopped shallot.
I serve the mixture with the avocado, sprinkle with coriander, and let everyone assemble their tacos using the warm tortillas.

Servings and timing

Serves 2
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I double the recipe when cooking for four, spreading everything across two trays and rotating them halfway through baking.
I use canned pineapple when fresh isn’t available—it’s slightly less caramelized but still works well.
I’ve swapped the chicken thighs for chicken breast; it’s a bit leaner but still delicious.
For extra toppings, I sometimes add pickled red onions, shredded cabbage, or jalapeños.
I make it vegetarian by replacing the chicken with roasted tofu or mushrooms.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I spread the mixture on a baking tray and warm it in the oven at 180°C (356°F) until heated through.
I warm the tortillas separately so they stay soft.
This recipe freezes well—although the texture of the pineapple changes slightly, it’s still flavorful after reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve used chicken breast before. It cooks a bit faster and is leaner, so I keep an eye on the oven to avoid drying it out.

What tortillas work best for this recipe?

I use either small corn or flour tortillas. Corn gives a more traditional flavor, but flour tortillas are softer and easier to fold.

How spicy is the chipotle marinade?

It’s moderately spicy with a nice smoky depth. I adjust the chipotle paste to taste if I want it milder or hotter.

Can I make this ahead of time?

Yes, I often marinate the chicken in advance and store it in the fridge for up to 24 hours. Then I just pop it in the oven when I’m ready.

What side dishes go well with these tacos?

I like serving these with a side of Mexican rice, black beans, or a fresh green salad for a complete meal.

Conclusion

These one pan chicken and pineapple tacos have become a go-to recipe in my kitchen. They’re quick to make, packed with flavor, and perfect for when I want something satisfying without a lot of fuss. Whether it’s for a casual weeknight or an easy dinner with friends, I know this recipe will always hit the spot

One Pan Chicken & Pineapple Tacos