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.

sheet pan pineapple chicken tacos ingredient notes:

Pineapple: The pineapple chunks give these tacos a bright, citrusy freshness that feels like sunshine on a summer day. Packed with vitamin C, pineapple boosts immunity and promotes gut health with enzymes that help break down food. You can also swap for mango!

Adobo Peppers: Chipotle peppers are actually dried jalapeños rehydrated in a mix of spices, vinegar, and tomato sauce known as adobo sauce. If you don’t like spice, you can reduce the number of peppers used or cut the heat by adding a cool and creamy greek yogurt topping.

Corn Tortillas: These are my go-to gluten free option for taco nights, but just be sure to check that they are 100% corn as some brands will add wheat for a mixed base. Corn tortillas are also made with whole grains and higher in fiber than flour tortillas.

Red Cabbage: It’s purple textured ribs add a pop of color and crunch to the dish when eaten raw. You can also opt for regular cabbage or a traditional romaine, but I find that purple cabbage goes best with tacos. If you’re not low on time, you can also whip it into a quick slaw with a lime vinaigrette.

Sheet Pan Pineapple Chicken Tacos

Recipe by Jenn Lueke

5.0 from 18 votes

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

30

minutes

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.

Cook Mode

Keep the screen of your device on

Ingredients

• For the Sheet Pan Pineapple Chicken

• 4 chipotle peppers in adobo

• 1 cup diced pineapple

• 1 garlic clove

• Juice of 2 limes (about 1/4 cup lime juice)

• 1 teaspoon kosher salt

• 1 teaspoon ground cumin

• 1 1/2 pounds boneless, skinless chicken thighs

• For the Tacos

• 12 corn tortillas

• 2 cups shredded red cabbage

• 1 cup pineapple chunks, finely chopped

• 2/3 cup fresh cilantro, chopped

• 2 limes, cut into wedges, for serving

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. Refrigerate for at least 20 minutes or up to 12 hours.
• Preheat the oven to 400°F and line a large sheet pan with parchment paper.
• After chilling, transfer the marinated chicken to the sheet pan and bake until the chicken reaches an internal temperature of 165ºF, about 30 minutes.
• Turn the oven to high broil and broil the chicken for 3 to 5 minutes. Shred the chicken with an electric mixer or transfer to a large bowl and shred with two forks.
• While the chicken bakes, warm the tortillas in a skillet over medium-low heat with a drizzle of avocado or olive oil to prevent sticking.
• Assemble the tacos with even servings of chicken, shredded cabbage, pineapple, cilantro, and lime juice. Drizzle the reserved marinade over top, if desired.

Notes

• Store it: Refrigerate the chicken in a sealed container for up to 4 days. The shredded chicken can be stored in the freezer for up to 3 months.
• Reheat it: From refrigerated, heat the oven to 350°F and line a large sheet pan with parchment paper. Spread the shredded chicken in one even layer and bake until warm, about 10 minutes. From frozen, thaw in the refrigerator overnight, then follow oven instructions.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.