One Pan Chicken & Pineapple Tacos (Al Pastor–Inspired)
Sweet, smoky, and a little spicy, these One Pan Chicken & Pineapple Tacos are a quick weeknight dinner with big flavor. Juicy chipotle-marinated chicken roasts alongside caramelized pineapple on one sheet pan, then gets tucked into warm tortillas with fresh lime, avocado, and cilantro. Easy prep, easy cleanup, and ready in just 40 minutes!
Ingredients
For the Tacos
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4 boneless, skinless chicken thighs
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200 g fresh pineapple chunks
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1 small shallot, finely chopped
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Juice of 1 lime (plus wedges for serving)
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Small handful fresh coriander (cilantro), chopped
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1 ripe avocado, cubed
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8 small corn or flour tortillas
For the Marinade
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2 tablespoons chipotle paste
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2 tablespoons runny honey
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1 1/2 teaspoons tomato puree
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1 teaspoon salt
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2 large garlic cloves, crushed or minced
Instructions
In a bowl, whisk together chipotle paste, honey, tomato puree, salt, and crushed garlic.
Cut the chicken into bite-sized pieces and toss well in the marinade. Let it sit while the oven heats.
Preheat oven to 200°C (400°F).
Spread the marinated chicken on a sheet pan in a single layer. Scatter pineapple chunks over the top.
Roast for about 30 minutes, until the chicken is cooked through and slightly caramelized.
While the chicken cooks, finely chop the shallot, cube the avocado, and warm the tortillas.
If using corn tortillas, lightly char them in a hot skillet for extra flavor.
Remove the tray from the oven. Squeeze fresh lime juice over the chicken and pineapple. Toss gently with chopped shallot.
Fill tortillas with the chicken mixture, then top with avocado and fresh coriander. Serve with extra lime wedges.
Notes
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Marinate longer (up to 2 hours) for deeper flavor.
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Don’t overcrowd the tray — it helps the chicken caramelize.
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Grill or broil for the last 2–3 minutes for crispy edges.
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Add sliced red onion, salsa, or hot sauce for extra kick.
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Leftovers make great quesadillas or rice bowls.