Ever feel like dinnertime is an Olympic sport—and you’re coming in last place? I hear you! That’s exactly why these One Pan Chicken and Pineapple Tacos are about to become your new best friend.
Sweet, spicy, and bursting with color, this dish is a lifesaver on busy nights when you crave something fresh and exciting but don’t want to juggle five pans or wash a mountain of dishes. Trust me, as someone who’s tested a lot of chicken recipes, this one’s a total game-changer for taco night.
Table of Contents
Why You’ll Love These One Pan Chicken and Pineapple Tacos
- One pan wonder — Less cleanup, more couch time.
- Sweet meets spicy — The pineapple’s natural sweetness balances the smoky heat from chipotle.
- Fast & fuss-free — Dinner’s on the table in around 30 minutes.
- Crowd-pleaser — Even picky eaters might be lured in by the vibrant colors and juicy flavors.
And the smell? Your kitchen will basically transform into a beach side taquería. Who doesn’t want that on a Tuesday?
Ingredients You’ll Need
Here’s what you’ll need to whip up these fabulous One Pan Chicken and Pineapple Tacos:
For the Tacos
- 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
For the Marinade
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 ½ tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves
How to Make One Pan Chicken and Pineapple Tacos
Step 1: Marinate the Chicken
- In a medium bowl, whisk together chipotle paste, honey, tomato puree, salt, and crush in the garlic.
- Chop your chicken thighs into bite-sized pieces and toss them into the marinade until they’re fully coated.
- Let them sit while you heat up the oven—just enough time to sip some lime water (or a margarita, no judgment here).
Step 2: Roast
- Preheat your oven to 200°C (about 400°F).
- Spread the marinated chicken across a baking tray.
- Scatter the pineapple chunks over the top.
- Roast for 30 minutes, or until the chicken is cooked through and slightly caramelized on the edges. The pineapple will get beautifully golden and juicy.
Step 3: Prepare Your Toppings
- While the chicken cooks, peel and finely chop the shallot.
- Cube the avocado.
- If using corn tortillas, lightly char them in a hot dry pan for extra flavor.
Step 4: Assemble the Tacos
- Once the chicken and pineapple are ready, squeeze over the lime juice and toss everything together on the tray with the chopped shallot.
- Sprinkle with fresh coriander.
- Serve with avocado cubes and warm tortillas on the side.
And there you have it—a tray of sweet-spicy deliciousness ready for taco night!
Aneta’s Little Taco Story
These One Pan Chicken and Pineapple Tacos became a fast favorite in my house after my kids declared them “the best tacos ever” and started requesting them on repeat. I’m all for anything that can keep the dinner table quiet—except for the “mmm” sounds. Those I’ll gladly take!
Plus, the one-pan magic means less cleaning, which leaves me more time for my other favorite pastime: discovering new ways to cook chicken!
Cooking Tips for One Pan Chicken and Pineapple Tacos
- Chipotle heat levels vary! Taste your chipotle paste first so you don’t accidentally set your mouth on fire (unless that’s your thing).
- No pineapple? Mango works beautifully too for a different tropical vibe.
- Don’t skip the lime! That fresh zing ties everything together.
- Go wild with toppings. Crumbled queso fresco, pickled onions, or a drizzle of crema would all be delicious here.
FAQs About One Pan Chicken and Pineapple Tacos
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine—just keep an eye on it so it doesn’t dry out.
Can I make this ahead of time?
Yes! You can marinate the chicken the night before. Just pop it into the oven when you’re ready.
How should I store leftovers?
Keep leftover chicken and pineapple in an airtight container in the fridge for up to 3 days. They’re great reheated or tossed into a salad the next day.
Are these tacos spicy?
They’ve got a smoky kick from the chipotle, but the pineapple helps balance the heat. Adjust the chipotle to your taste!
Let’s Bring Taco Night to Life!
One Pan Chicken and Pineapple Tacos aren’t just dinner—they’re a little tropical getaway right on your plate. Sweet, savory, and sizzling with flavor, they’re perfect for busy nights when you want something special without the kitchen chaos.
So grab those tortillas, crank up some salsa music, and get ready to fall in love with your new taco obsession!
Let me know how they turn out for you—I’d love to hear all about your taco adventures.
More Delicious Chicken Inspiration
If these One Pan Chicken and Pineapple Tacos have you craving even more chicken magic, don’t miss exploring these tasty recipes from Chicken Magic Recipes:
- Keep riding the tropical wave with my Hawaiian Chicken Salad, perfect for lunch or a lighter dinner bursting with pineapple sweetness.
- For another easy one-pan wonder, check out the savory One Pan Chicken and Rice Bake that’s as comforting as a cozy blanket on a chilly evening.
- Feeling spicy? You’ll love the zing of Honey Lime Chicken with Mango Salsa for a fresh, fruity twist.
- And if tacos are your love language, try my fun twist on classic flavors with Sheet Pan Chicken Fajitas for another easy weeknight meal packed with sizzling goodness.
Happy cooking, and may your kitchen always be full of flavor and joy!
Print
One Pan Chicken and Pineapple Tacos
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Sweet, spicy, and bursting with tropical flavor, these One Pan Chicken and Pineapple Tacos make taco night exciting and easy. Juicy chicken thighs roasted with caramelized pineapple and smoky chipotle sauce, all wrapped in soft tortillas with fresh avocado, lime, and cilantro—this one-pan meal is a weeknight winner that comes together in about 30 minutes!
Ingredients
For the Tacos
4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot, finely chopped
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
For the Marinade
2 tbsp chipotle paste
2 tbsp runny honey
1 ½ tsp tomato puree
1 tsp salt
2 large garlic cloves, crushed
Instructions
In a medium bowl, whisk together chipotle paste, honey, tomato puree, salt, and crushed garlic.
Roughly chop the chicken thighs into bite-sized pieces and toss in the marinade until well coated. Set aside while the oven heats.
Preheat the oven to 200°C (about 400°F).
Spread the marinated chicken on a baking tray and scatter pineapple chunks over the top.
Roast for 30 minutes, until chicken is cooked through and edges are slightly caramelized.
Meanwhile, finely chop the shallot and prepare the avocado.
If using corn tortillas, lightly char them in a hot dry pan.
Remove chicken and pineapple from the oven, squeeze over lime juice, and toss with chopped shallot directly on the tray.
Sprinkle with coriander and serve with avocado cubes and warmed tortillas. Enjoy!
Notes
Adjust the chipotle paste for milder or spicier heat.
Mango can be substituted for pineapple for a different tropical twist.
Works well as a taco bowl without tortillas for a lower-carb option.
Leftovers taste great in salads or wraps the next day!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main course
- Method: Oven-Roasted, One Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 460 kcal
- Sugar: 17 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 90 mg