Description
An easy sheet pan al pastor-inspired chicken and pineapple taco recipe perfect for busy weeknights.
Ingredients
Scale
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot
- Juice of 1 lime
- Fresh cilantro
- 1 ripe avocado
- 8 small corn or flour tortillas
- 2 tbsp chipotle paste
- 2 tbsp honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 garlic cloves
Instructions
- Whisk marinade ingredients and coat chicken.
- Preheat oven to 400°F.
- Spread chicken and pineapple on tray.
- Roast 30 minutes until cooked.
- Squeeze lime and toss with shallot.
- Warm tortillas and assemble tacos with toppings.
Notes
- Do not overcrowd tray.
- Marinate longer for deeper flavor.
- Broil briefly for extra caramelization.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 14g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 145mg