Description
These Sheet Pan Chicken, Chipotle & Pineapple Tacos bring the fiesta to your weeknight dinner with minimal cleanup and maximum flavor! Smoky-sweet perfection in every bite.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 2–3 tablespoons chipotle paste (or 2 tablespoons adobo sauce plus 1 minced chipotle pepper)
- 1 tablespoon honey
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups (about 300g) fresh pineapple chunks (about 1-inch pieces)
- 1 large red onion, cut into ½-inch wedges
- 2 bell peppers (any color), cut into strips
- 12–16 small corn or flour tortillas
- Lime wedges, fresh cilantro, avocado slices, and cotija cheese for serving
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
- In a large bowl, mix 1 tablespoon olive oil, chipotle paste, honey, cumin, oregano, garlic powder, salt, and pepper until smooth.
- Add chicken pieces to the chipotle mixture and toss to coat evenly.
- In another bowl, toss pineapple chunks, red onion, and bell peppers with remaining olive oil and a pinch of salt.
- Spread chicken on one side of the baking sheet and pineapple-vegetable mixture on the other side in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until chicken reaches 165°F internal temperature and vegetables have caramelized edges.
- While the sheet pan ingredients cook, warm tortillas by wrapping in foil and placing in oven for the last 5 minutes, or heating in a dry skillet.
- To serve, fill warm tortillas with the chicken, pineapple, and vegetables, then top with cilantro, avocado, cotija cheese, and a squeeze of lime juice.