Name: Pineapple Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 skinless boneless chicken thighs, roughly chopped into bite-sized pieces; 2 tbsp chipotle paste; 2 tbsp runny honey; 1 1/2 tsp tomato puree; 1 tsp salt; 2 large garlic cloves, crushed; 200g fresh pineapple chunks; 1 small shallot, peeled and finely chopped; Juice of 1 lime, plus extra lime wedges for serving; Small handful fresh coriander, roughly chopped; 1 ripe avocado, cubed; 8 small corn or flour tortillas

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Introduction

These pineapple tacos combine juicy, tender chicken with sweet pineapple and a smoky chipotle marinade for a flavorful twist. Quick to prepare and perfect for a casual meal, they bring a fresh and vibrant taste to your taco night.

The image shows a metal tray filled with grilled chunks of dark reddish-brown chicken mixed with yellow pineapple pieces, all garnished with chopped white onions and green cilantro leaves scattered on top. On the left side of the tray, there are three stacked white tortillas with light brown toasted spots, accompanied by a halved green lime. A pile of light green avocado chunks sits near the tortillas. A silver spoon placed on the right side of the tray scoops some chicken pieces. The tray is set 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 1/2 tsp tomato puree
1 tsp salt
2 large garlic cloves

Instructions

Step 1: In a medium bowl, whisk together the chipotle paste, honey, tomato puree, salt, and garlic (crushed). Roughly chop the chicken thighs into bite-sized pieces and toss them in the marinade until well coated. Set aside to marinate while you preheat the oven.
Step 2: Preheat the oven to 200 degrees Celsius. Spread the marinated chicken evenly over a baking tray and sprinkle the pineapple chunks on top. Roast for 30 minutes until the chicken is fully cooked.
Step 3: While the chicken cooks, peel and finely chop the shallot. Cube the avocado. If using corn tortillas, warm them by lightly charring in a hot frying pan or on a hot surface like an AGA hot plate.
Step 4: Remove the chicken and pineapple from the oven. Squeeze lime juice over the tray and toss everything together with the chopped shallot. Serve the mixture sprinkled with coriander, alongside the avocado and warmed tortillas.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the marinade.
Swap chicken thighs for diced pork or firm fish for a different protein option.
Use store-bought salsa or a dollop of sour cream as a topping for extra creaminess.
For more heat, add sliced fresh chilies or a dash of hot sauce when serving.

Storage

Store 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 to keep the chicken tender. Keep tortillas separate and warm before serving to maintain their texture.

How to Serve

The image shows a metal tray filled with grilled chicken pieces glazed in a reddish-brown sauce, mixed with bright yellow pineapple chunks and sprinkled with fresh green cilantro leaves and small white onion pieces. At the top right of the tray, there are three white corn tortillas stacked, appearing soft with charred brown spots. Near the tortillas, there are two lime wedges, one whole and one cut in half, adding a fresh green-yellow touch. A silver spoon rests on the left side of the tray, partly covered by the chicken. The tray is set on a light blue textured surface modified to a white marbled texture in the final image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken a few hours or overnight in the refrigerator for deeper flavor. Cooked chicken and pineapple can also be prepared in advance and reheated before serving.

What kind of tortillas work best?

Both corn and flour tortillas work well, but corn tortillas add a nice authentic touch. Just warm them properly to bring out their flavor and texture before serving.