Pineapple Chicken Tacos
These Pineapple Tacos offer a deliciously sweet and smoky flavor combination with tender, marinated chicken roasted to perfection alongside juicy pineapple chunks. Enhanced with chipotle paste and honey, these tacos balance heat and sweetness, served with fresh avocado, shallots, and zesty lime for a refreshing finish. Perfect for a vibrant and easy-to-make meal that brings a tropical twist to your taco night.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Marinade & Chicken
- 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
Other Ingredients
- 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
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the chipotle paste, runny honey, tomato puree, salt, and crush in the garlic cloves. Mix thoroughly until well combined to create a flavorful marinade.
- Marinate the Chicken: Toss the roughly chopped chicken thighs in the marinade, ensuring each piece is well coated. Leave the chicken to marinate while you preheat the oven, allowing the flavors to develop.
- Preheat & Roast: Preheat your oven to 200°C (392°F). Once hot, spread the marinated chicken pieces evenly across a baking tray. Scatter the fresh pineapple chunks over the chicken, then roast in the oven for 30 minutes or until the chicken is thoroughly cooked and slightly caramelized.
- Prepare the Toppings and Tortillas: While the chicken is roasting, peel and finely chop the shallot and cube the avocado. If using corn tortillas, lightly char them on a very hot frying pan or directly on an AGA hot plate to add smoky flavor and softness. Flour tortillas can be warmed in a dry pan or microwave.
- Assemble the Tacos: Remove the roasted chicken and pineapple from the oven. Squeeze the juice of one lime over the mixture and gently toss with the chopped shallot to combine all flavors. Serve the tropical chicken mixture garnished with fresh coriander, alongside the cubed avocado and warmed tortillas, with extra lime wedges for squeezing over.
Notes
- You can use either corn or flour tortillas depending on preference; char corn tortillas for authentic flavor.
- Adjust the amount of chipotle paste to control the heat level in the marinade.
- The pineapple can be fresh or canned in juice; avoid using canned in syrup to reduce sweetness.
- To make this dish gluten-free, ensure your tortillas are corn-based and check that chipotle paste and tomato puree do not contain gluten.
- Leftover marinated chicken can be stored in the refrigerator for up to 24 hours before cooking.
Keywords: pineapple tacos, chicken tacos, chipotle chicken, roasted chicken taco, tropical tacos, easy dinner, Mexican recipe, healthy tacos
Find it online: https://biteandenjoy.com/pineapple-chicken-tacos/
