Description
An easy and flavorful sheet-pan taco recipe inspired by tacos al pastor, made with juicy marinated chicken, caramelized pineapple, and fresh toppings for a fuss-free, vibrant meal.
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
Instructions
- Whisk together chipotle paste, honey, tomato puree, salt, and crushed garlic in a medium bowl.
- Cut chicken thighs into bite-sized pieces and toss in the marinade to coat. Let it sit while preheating the oven.
- Preheat oven to 200 °C (392 °F). Spread marinated chicken on a baking tray and scatter pineapple chunks on top.
- Roast for 30 minutes, or until the chicken is cooked through and pineapple is caramelized.
- While baking, finely chop shallot, cube avocado, and warm or char the tortillas in a hot pan.
- Remove tray from oven, squeeze over lime juice, and toss with chopped shallot.
- Serve with avocado, sprinkle with coriander, and pair with warm tortillas.
Notes
- Double the recipe for more servings—use two trays and rotate halfway through.
- Canned pineapple works in place of fresh, though fresh caramelizes better.
- Chicken breast can be substituted but adjust cooking time accordingly.
- Add shredded cabbage, jalapeños, or sour cream for extra flavor and texture.
- Leftovers can be stored up to 3 days in the fridge or frozen.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 520
- Sugar: 14g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 110mg
