One Pan Chicken and Pineapple Tacos
Delightful one pan tacos that combine savory chicken and sweet pineapple wrapped in warm tortillas, perfect for busy weeknights or impressing guests.
Ingredients
For the marinade
- 2 tbsp chipotle paste Adjust for desired spiciness.
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large cloves garlic, minced
- Juice of 1 lime lime Plus extra for serving.
For the tacos
- 4 skinless boneless chicken thighs Tender and flavorful.
- 200 g fresh pineapple chunks Can substitute with mango or peach.
- 1 small shallot, thinly sliced
- 1 small handful fresh coriander, roughly chopped Can substitute with parsley or mint.
- 1 ripe avocado, cubed
- 8 small corn or flour tortillas Choose based on preference.
Instructions
Preparation
- In a bowl, whisk together the chipotle paste, honey, tomato puree, salt, minced garlic, and lime juice.
- Add the skinless chicken thighs to the bowl, coating them thoroughly in the marinade. Allow to marinate for at least 15 minutes.
Cooking
- Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5 to 7 minutes on each side, until browned and cooked through.
- Add the fresh pineapple chunks and thinly sliced shallot to the skillet, cooking for another 3 to 4 minutes until the pineapple caramelizes and the shallot softens.
Assembly
- Slice the cooked chicken into strips and toss with the other ingredients in the pan.
- Warm the tortillas in a dry pan or over a flame until soft.
- Assemble the tacos by layering the chicken and pineapple mixture onto a warm tortilla, topped with avocado cubes and fresh coriander. Squeeze additional lime juice on top.
Serving
- Serve immediately with additional lime wedges and optional toppings like cilantro or cheese.
Notes
For a vegetarian option, substitute chicken with black beans or grilled veggies. Store leftovers in an airtight container; mixture lasts up to 3 days in the fridge.