Dinner

One Pan Chicken & Pineapple Tacos Recipe

BySana Jeannette November 7, 2025November 7, 2025

Introduction

These One Pan Chicken & Pineapple Tacos combine juicy marinated chicken with sweet pineapple for a vibrant and flavorful meal. Perfect for a quick weeknight dinner, this recipe uses simple ingredients and minimal cleanup without sacrificing taste.

The image shows a tray of food with three main sections: on the left, there are soft white tortillas stacked, slightly charred on top; in the middle bottom, chunks of bright green avocado and lime wedges sit closely together; the right side is filled with dark reddish-brown cooked meat mixed with yellow pineapple pieces, topped with fresh green cilantro leaves and thin slices of purple onion. A spoon rests on the right side of the tray, scooping some of the meat mixture. The whole tray is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 ½ tsp tomato puree
1 tsp salt
2 large garlic cloves

Instructions

Step 1: Whisk together chipotle paste, honey, tomato puree, salt, lime juice, and crushed garlic in a medium bowl. Roughly chop the chicken into bite-sized pieces and toss them in the marinade until well coated. Set aside to marinate while preheating the oven.
Step 2: Preheat the oven to 200 degrees Celsius. Spread the marinated chicken evenly across a baking tray and scatter the pineapple chunks over the top. Roast for 30 minutes until the chicken is cooked through.
Step 3: While the chicken cooks, peel and finely chop the shallot. Cube the avocado. If using corn tortillas, lightly char them in a hot frying pan or over a direct heat source like an AGA hot plate.

Step 4: Remove the tray from the oven and squeeze over the remaining lime juice. Toss the chicken, pineapple, and shallot together on the tray. Serve sprinkled with fresh coriander alongside the avocado and warmed tortillas.

Tips & Variations

For extra smoky flavor, grill the chicken and pineapple on a barbecue instead of roasting.
Swap chipotle paste for smoked paprika and chili flakes if you prefer a milder spice.

Add a dollop of sour cream or Greek yogurt to balance the heat and sweetness.
Use flour tortillas for a softer wrap or corn for authentic texture and flavor.

Storage

Store any leftover chicken and pineapple in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. Keep tortillas separate and freshen them up by warming in a dry pan or wrapped in foil.