Description
Delicious one pan chicken and pineapple tacos that are tender, flavorful, and easy to make, perfect for any family gathering.
Ingredients
Scale
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot
- Juice of 1 lime, plus extra wedges for serving
- Small handful fresh coriander, roughly chopped
- 1 ripe avocado, cubed
- 8 small corn or flour tortillas
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves
Instructions
- Prepare the Marinade: In a medium bowl, whisk together chipotle paste, honey, tomato puree, lime juice, salt, and crushed garlic.
- Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and toss them in the marinade. Let them sit while you preheat the oven.
- Preheat the Oven: Set oven to 200°C (390°F).
- Roast Chicken and Pineapple: Spread marinated chicken and pineapple on a baking tray and roast for about 30 minutes.
- Prep Your Toppings: While chicken and pineapple cook, chop the shallot and cube the avocado. Warm corn tortillas in a skillet.
- Combine and Serve: Toss together cooked chicken, pineapple, and chopped shallot, then squeeze fresh lime juice over the top.
- Assemble Tacos: Serve the mixture on warm tortillas and top with fresh coriander and avocado. Enjoy immediately!
Notes
Marinate chicken a few hours in advance for maximum flavor. Use an air fryer for a quicker, crispy result.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg