SHEET PAN PINEAPPLE CHICKEN TACOS
When I think of summer, I immediately think of tacos. They’re just the perfect summer food! And there’s nothing better than sitting outside on a sunny day with some bright, citrusy tacos and a cold drink. These sheet pan pineapple chicken tacos are perfect for an easy weeknight dinner and taste like summer in every bite. The chicken is marinated in a simple yet flavorful pineapple chipotle sauce, which gives a little bit of sweet and a little bit of spicy! If you love pineapple as much as I do, these are a must-make.
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Try out some of my other easy dinner recipes if you’re looking for more:
- One-put buffalo chicken and rice
- One-pot creamy sun-dried tomato pasta
- Sheet pan gnocchi with pesto
- One pan butternut squash chicken rice bake
- One pot spinach artichoke chicken and rice
SHEET PAN PINEAPPLE CHICKEN TACOS
SHEET PAN PINEAPPLE CHICKEN TACOS
4
servings30
minutes30
When I think of summer, I immediately think of tacos. They’re just the perfect summer food! And there’s nothing better than sitting outside on a sunny day with some bright, citrusy tacos and a cold drink. These sheet pan pineapple chicken tacos are perfect for an easy weeknight dinner and taste like summer in every bite. The chicken is marinated in a simple yet flavorful pineapple chipotle sauce, which gives a little bit of sweet and a little bit of spicy! If you love pineapple as much as I do, these are a must-make.
Ingredients
- PAN PINEAPPLE CHICKEN
4 4 -5 chipotle peppers in adobo
1 1 + 1/3 cup chopped pineapple chunks
1 1 garlic clove
juice of 2 limes
1 tsp 1 salt salt
1 tsp 1 cumin
1 1 + 1/2 lbs boneless chicken thighs
- TACO ASSEMBLY
10 10 -12 corn tortillas
2 cups 2 shredded cabbage
1 cup 1 finely chopped pineapple chunks
2/3 cup 2/3 fresh chopped cilantro
1 1 -2 limes, cut into wedges
Directions
- Add the chipotle peppers, pineapple, garlic, lime juice, salt, and cumin to a food processor or blender. Blend on high speed until completely smooth. Set 1/3 cup of the marinade aside.
- Place the chicken thighs in a large bowl or container, then cover with the remaining marinade. Place in the refrigerator to marinate for at least 20 minutes and preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
- Place the marinated chicken on the sheet pan, spaced apart, and bake for 30 minutes. Turn the oven to high broil and bake for another 5 minutes. While the chicken bakes, warm the tortillas (I like to quickly warm on a skillet with a little bit of avocado oil 2-3 at a time).
- Once the chicken is out of the oven and cooled down slightly, shred it up with two forks or an electric mixer.
- Assemble the tacos with even servings of shredded cabbage, chicken, pineapple, cilantro, and lime juice on top of each one. Drizzle the reserved marinade on top and enjoy immediately for best results. Store leftover chicken in an airtight container in the refrigerator for 3-4 days.
We made these yesterday and loved them!
These were incredible! No changes needed!
Flavors were awesome! Sharing recipe with the rest of my family now! Will definitely will make this again.
I stuck with 3 chiles due to spice level but these were AMAZING! Making them again tonight.
Do you think you could cook the chicken with the marinade in the crock pot?