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Hands up who wants tacos for dinner? Well, today I’ve got a really simple, really colourful, and most importantly really flavourful taco recipe that is perfect for weeknights: my One Pan Chicken and Pineapple Tacos.
A few months ago I made these brilliant Sheet Pan Tacos al Pastor from Craving California, but I had to make a couple of swaps both to suit British ingredients (good luck finding chipotles in adobo in a British supermarket – as far as I can tell you can only find them in specialist online stores) and the sort of things we like and don’t like to eat for dinner. Then I came across another sheet pan chicken and pineapple taco recipe (the flavour combination is inspired by the classic pork Tacos al Pastor) in BBC Good Food magazine, so I figured you might like my simple serves two version (though you can obviously scale it up across two sheet pans to feed a family of four!)
Chipotle Paste vs. Chipotle in Adobo Sauce
As I mentioned above, part of the inspiration for this recipe comes from trying a Californian recipe, somewhere you can buy cans of imported Mexican chipotle in adobo sauce (preserved chipotle chilies in a rich, red spiced marinade) at the grocery store (supermarket) which is why you see them in a lot of American recipes. You can get them here but only at speciality stores or onlinead. So, I’ve made my tacos with chipotle paste, which is easy to find in most supermarkets. However, if you’re coming across this recipe from a country where chipotle in adobo are familiar, and chipotle paste is an ingredient you’ve never heard of (it’s thick, rich and pretty much just pureed preserved chillies full of that lovely smoky chipotle flavour) 2 tbsp of finely chopped chipotle with the adobo sauce would work just fine in it’s place.
Frequently Asked Questions
What sort of tortillas should I serve with these tacos?
You can use either flour or corn tacos here. I’ve been finding flour ones really hard to get hold of at the moment so I’ve used corn (I order them from the Cool Chile Co. via Ocado – incidentally, they also make a fantastic chipotle paste you can also use for this recipe which you can often find in my fridge and that I usually buy in Whole Foods) which is more authentic, but which does mean you need to char them in a hot frying pan before serving (or as I do if you have access to one, carefully on you AGA hot plate!)
Can I scale these tacos up to serve more than two?
Yes, but for the best result use two different sheet pans and rotate them half way through cooking – but it won’t be the end of the world if you use one big one!
Can I use tinned pineapple instead of fresh?
Fresh is best, but readers who have made these have told me that tinned pineapple also works well.
An easy sheet pan al Pastor-inspired chicken and pineapple taco recipe perfect for serving on busy weeknights.
Ingredients
Scale
For the Tacos
4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot
juice 1 lime, plus extra wedges for serving
small handful 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
Instructions
Whisk together all the marinade ingredients into a medium bowl, crushing the garlic into the sauce. Roughly chop the chicken into bite sized pieces and toss in the marinade until well coated. Set aside to marinate while the oven is heating up.
Pre-heat the oven to 200 degrees celsius. Once it is hot, spread the chicken out across a baking tray and sprinkle over the pineapple chunks. Roast in the oven for 30 minutes until the chicken is cooked through.
Meanwhile, peel and finely chop the shallot, prepare the avocado, and if you’re using corn rather than flour tortillas, cook them by lightly charring them in a very hot frying pan or directly onto the AGA hot plate, if using.
Remove the chicken and pineapple pieces from the oven. Squeeze over the lime juice and toss everything together on the tray with the chopped shallot. Serve sprinkled with the coriander, with the avocado and taco wraps on the side.
Notes
I can’t eat most cheeses, but readers have told me the leftovers make excellent quesadillas!
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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