Description

This Sheet Pan Al Pastor-Inspired Chicken and Pineapple Taco recipe is an easy and flavorful dinner, perfect for busy weeknights. The smoky, sweet marinade coats the juicy chicken while pineapple caramelizes to add a burst of sweetness, balancing the savory flavors. Serve with fresh avocado, warm tortillas, and a squeeze of lime for a satisfying and vibrant meal!

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

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Instructions

Prepare the Marinade:
- In a medium-sized bowl, whisk together all the marinade ingredients: chipotle paste, honey, tomato puree, salt, and minced garlic.
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.
Preheat the Oven:
- Preheat your oven to 200°C (about 400°F).
Roast the Chicken and Pineapple:
- Spread the marinated chicken pieces across a baking tray. Sprinkle the pineapple chunks over the chicken. Roast for 30 minutes or until the chicken is fully cooked and slightly crispy at the edges.
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 on a hot frying pan or grill for a few seconds on each side.
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.

Notes

Vegetarian Version: Swap chicken for cauliflower or tofu for a plant-based alternative.
Extra Spice: Add more chipotle paste or a dash of hot sauce to the marinade for an extra kick.
Grilled Version: Grill the chicken and pineapple for a smoky flavor instead of roasting in the oven

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: sheet pan
Cuisine: mexican