Name: Al Pastor-Inspired Chicken and Pineapple Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: mexican
Ingredients: 4 skinless boneless chicken thighs; 200g fresh pineapple chunks; 1 small shallot, peeled and finely chopped; Juice of 1 lime, plus extra wedges for serving; Small handful fresh coriander (cilantro), roughly chopped; 1 ripe avocado, cubed; 8 small corn or flour tortillas; 2 tbsp chipotle paste; 2 tbsp runny honey; 1 ½ tsp tomato puree; 1 tsp salt; 2 large garlic cloves, minced

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This easy sheet pan al Pastor-inspired chicken and pineapple taco recipe is perfect for busy weeknights when you crave something delicious, flavorful, and quick. The combination of juicy chicken, sweet pineapple, and tangy lime creates a deliciously satisfying meal that will have everyone at the table coming back for more. Serve with fresh avocado and warm tortillas for a complete and satisfying dinner!

Al Pastor-Inspired Chicken and Pineapple Tacos

Why You’ll Love This Recipe

These al Pastor-inspired chicken and pineapple tacos are simple to make, full of flavor, and cooked all in one pan, making cleanup a breeze. The marinade brings a smoky and sweet kick to the chicken, while the pineapple caramelizes as it roasts, adding a burst of sweetness to balance the savory elements. Perfect for a casual dinner or to impress guests with minimal effort!

Ingredients

For the Tacos:

4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot, peeled and finely chopped
Juice of 1 lime, plus extra wedges for serving
Small handful fresh coriander (cilantro), roughly chopped
1 ripe avocado, cubed
8 small corn or flour tortillas

For the Marinade:

2 tbsp chipotle paste
2 tbsp runny honey
1 ½ tsp tomato puree
1 tsp salt
2 large garlic cloves, minced

Instructions

Step 1: Prepare the Marinade

In a medium-sized bowl, whisk together all the marinade ingredients—chipotle paste, honey, tomato puree, salt, and garlic. Crush the garlic into the marinade for maximum flavor.

Step 2: Marinate the Chicken

Roughly chop the chicken into bite-sized pieces and toss it in the marinade. Ensure all the chicken is well-coated. Let it marinate while you preheat the oven.

Step 3: Preheat the Oven

Preheat your oven to 200°C (about 400°F).

Step 4: Roast the Chicken and Pineapple

Spread the marinated chicken pieces across a baking tray. Sprinkle the pineapple chunks over the chicken. Roast in the oven for 30 minutes or until the chicken is fully cooked and slightly crispy at the edges.

Step 5: Prepare the Other Ingredients

While the chicken and pineapple are roasting, peel and finely chop the shallot. Cube the avocado and set aside. If using corn tortillas, char them in a very hot frying pan or on a hot plate for a few seconds on each side until warmed and slightly crispy.

Step 6: Finish and Serve

Once the chicken and pineapple are roasted, remove the tray from the oven. Squeeze fresh lime juice over the top and toss the chicken, pineapple, and shallots together. Serve the mixture in warm tortillas, topped with chopped coriander and avocado. Add extra lime wedges for serving.

Variations

Vegetarian Version: Swap the chicken for cauliflower or tofu for a plant-based version.
Extra Spice: If you love a bit of heat, add more chipotle paste or a dash of hot sauce to the marinade.
Grilled Version: Grill the chicken and pineapple for a smoky flavor if you prefer to cook outside.

Storage and Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 2-3 days.
Reheating: To reheat, warm the chicken and pineapple mixture in the microwave or in a pan over medium heat until heated through. Warm the tortillas separately to maintain their softness.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, chicken breast works well too, though thighs will give you a juicier result.

2. Can I make this recipe with frozen pineapple?

Fresh pineapple is best for this recipe, but frozen pineapple can also be used if you thaw and drain it well.

3. How can I make this recipe spicier?

Add more chipotle paste or chili flakes to the marinade to increase the heat.

4. Can I use flour tortillas instead of corn?

Yes, you can use either flour or corn tortillas based on your preference.

5. Can I prepare the chicken in advance?

Yes, you can marinate the chicken a few hours ahead or overnight for even more flavor.

6. Can I make this recipe with shrimp?

Yes, you can substitute the chicken with shrimp for a different flavor profile.

7. What toppings can I add to these tacos?

Add sour cream, salsa, or a squeeze of lime for extra flavor.

8. Can I use a different fruit instead of pineapple?

Mango or peaches would also work well, adding a sweet, juicy element to the tacos.

9. Can I make these tacos gluten-free?

Yes, use gluten-free tortillas to make this recipe gluten-free.

10. Can I make this recipe in a skillet instead of the oven?

Yes, you can cook the marinated chicken and pineapple in a large skillet over medium heat until cooked through.

Conclusion

This sheet pan al Pastor-inspired chicken and pineapple taco recipe is the perfect combination of sweet and savory flavors, with minimal effort required. It’s a great meal for busy weeknights or when you want something satisfying without too much fuss. The fresh ingredients, quick cooking time, and delicious outcome make this a must-try recipe