Name: One Pan Chicken & Pineapple Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tbsp chipotle paste; 2 tbsp runny honey; 1 1/2 tsp tomato puree; 1 tsp salt; 2 large garlic cloves, crushed; 4 skinless boneless chicken thighs, roughly chopped into bite-sized pieces; 200g fresh pineapple chunks; 1 small shallot, peeled and 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

Ingredients

For the Marinade

2 tbsp chipotle paste
2 tbsp runny honey
1 1/2 tsp tomato puree
1 tsp salt
2 large garlic cloves, crushed

For the Tacos

4 skinless boneless chicken thighs, roughly chopped into bite-sized pieces
200g fresh pineapple chunks
1 small shallot, peeled and 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

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Instructions

Make the marinade and prepare the chicken: Whisk together chipotle paste, runny honey, tomato puree, salt, and crushed garlic in a medium bowl to create the marinade. Toss the chopped chicken thighs in the marinade until fully coated. Set aside to marinate while the oven heats up.
Roast the chicken and pineapple: Preheat your oven to 200°C (392°F). Spread the marinated chicken pieces evenly across a baking tray and sprinkle fresh pineapple chunks over the top. Roast on the middle rack for 30 minutes or until the chicken is cooked through and juicy.
Prepare the accompaniments: While the chicken roasts, peel and finely chop the shallot and cube the ripe avocado. Heat a frying pan or an AGA hot plate to very hot and lightly char the corn tortillas on each side to enhance flavor and pliability (skip if using flour tortillas).
Finish and assemble the tacos: Remove the baking tray from the oven. Immediately squeeze the lime juice over the chicken and pineapple mixture, then gently toss together with the chopped shallot. Serve sprinkled with fresh coriander alongside the cubed avocado and warmed tortillas for assembling tacos.

Notes

Leftover chicken and pineapple mixture makes excellent quesadillas if you add cheese and grill them.
For more heat, add extra chipotle paste or a dash of hot sauce to the marinade.
Use either corn or flour tortillas depending on taste or dietary preference.
To save time and enhance flavor, marinate the chicken overnight.

Author: Adeline
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: Mexican