Recipe: One Pan Chicken & Pineapple Tacos

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 sheetpan 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 sheetpans to feed a family of four!)

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!)

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One Pan Chicken & Pineapple Tacos

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 2 1x
  • Category: Dinner
  • Method: One Pan
  • Cuisine: Mexican

Description

An easy sheetpan al Pastor-inspired chicken and pineapple taco recipe perfect for serving on busy weeknights.


Scale

Ingredients

For the Tacos

  • 4 skinless boneless chicken thighs
  • 200g (7 oz) 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

  1. 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.
  2. Pre-heat the oven to 200 degrees (390 fahrenheit). 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.
  3. 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.
  4. 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.

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