Description:
These Sheet Pan Chicken, Chipotle & Pineapple Tacos bring together the perfect balance of smoky, spicy, and sweet flavors. With tender, juicy chicken, a kick of chipotle heat, and the refreshing sweetness of pineapple, this taco recipe is the ultimate weeknight dinner!
Why You’ll Love This Recipe
When it comes to tacos, we all know that the best ones have that perfect balance of flavors, and these Sheet Pan Chicken, Chipotle & Pineapple Tacos do not disappoint! They’re a fun, easy, and totally delicious way to shake up your taco night. The smoky heat from chipotle, the sweetness of fresh pineapple, and the crispy chicken all come together on one sheet pan, making this dinner not only full of flavor but also super easy to prepare. Plus, the juicy pineapple and chipotle combo gives these tacos a tropical twist you won’t forget.
Ingredients
You’ll find the full list of ingredients below, but here are the basics to get you started:
- Boneless, skinless chicken breasts
- Fresh pineapple (cut into chunks)
- Chipotle peppers in adobo sauce
- Olive oil
- Lime
- Garlic powder
- Cumin
- Paprika
- Salt and pepper
- Corn or flour tortillas (your choice)
- Fresh cilantro for garnish
- Red onion (optional, for garnish)
Directions
1. Preheat and Prep
Start by preheating your oven to 400°F (200°C). While the oven heats up, line a baking sheet with parchment paper for easy cleanup. Then, cut your chicken breasts into bite-sized pieces (or strips, depending on your preference). This ensures the chicken cooks quickly and evenly.
2. Make the Chipotle Marinade
In a small bowl, combine olive oil, the juice of one lime, garlic powder, cumin, paprika, and salt. Add a couple of tablespoons of chipotle peppers in adobo sauce (you can adjust the amount depending on how spicy you want it). Mash everything together with a fork or spoon until it’s a smooth marinade. Toss your chicken pieces in this marinade, making sure every piece is coated well. Let the chicken sit for 10-15 minutes to soak up all the flavors.
3. Roast the Chicken and Pineapple
While the chicken is marinating, cut your fresh pineapple into small chunks. Spread the marinated chicken and pineapple evenly on the prepared sheet pan. Make sure the chicken is in a single layer to ensure even cooking. Pop the sheet pan into the oven and roast for about 20-25 minutes, or until the chicken is fully cooked through (the internal temperature should reach 165°F). The pineapple will soften and caramelize, adding that delicious sweetness that balances out the smoky heat.
4. Warm the Tortillas
While your chicken and pineapple are roasting, heat your tortillas. You can warm them up in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp towel and microwave them for 20-30 seconds. You want them soft and pliable for easy folding.
5. Assemble the Tacos
Once the chicken and pineapple are done, remove them from the oven. To assemble the tacos, spoon some of the chicken and pineapple mixture onto each tortilla. Garnish with fresh cilantro and red onion (if using). Squeeze a little lime over the top to add a fresh, zesty finish.
Expert Tips and Tricks
- Make it spicier: If you like more heat, add extra chipotle peppers or a pinch of cayenne pepper to the marinade.
- Add a creamy topping: For a rich, cool contrast to the heat, try drizzling a little crema, sour cream, or avocado sauce over the tacos.
- Don’t skip the pineapple: The sweetness of the pineapple is key to balancing the smoky spice of the chipotle. Try not to leave it out—it really makes the tacos special.
- Meal prep: You can prep the chicken and pineapple mixture ahead of time and store it in the fridge for up to 2 days. Just roast when you’re ready to eat.
Recipe Variations and Possible Substitutions
- Substitute chicken for shrimp: If you’re a seafood fan, swap out the chicken for shrimp. Just be sure to adjust the cooking time, as shrimp cooks much faster.
- Taco toppings: Feel free to add any toppings you like—avocado slices, crumbled queso fresco, or a drizzle of salsa verde would all work beautifully here.
- Vegetarian option: Replace the chicken with roasted vegetables like bell peppers, zucchini, and mushrooms for a delicious vegetarian taco.
Serving and Pairing Suggestions
- Serve these tacos with a side of Mexican street corn (elote) or a simple salad with avocado and lime.
- For a refreshing drink, pair your tacos with a cold margarita or a lime-infused agua fresca.
- If you’re feeling extra indulgent, add a side of crispy sweet potato fries—they complement the smoky and sweet flavors of the tacos perfectly!
Storage and Reheating Tips
If you have leftovers, store the chicken and pineapple mixture in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat until warmed through. If you’ve got leftover tortillas, store them in a zip-top bag and reheat in the microwave for about 20-30 seconds.
4 FAQs
- Can I make these tacos ahead of time?
Yes! You can marinate the chicken in advance and store it in the fridge overnight for even more flavor. Just assemble and bake when you’re ready. - Can I use canned pineapple?
Fresh pineapple works best for this recipe, but if canned pineapple is all you have, make sure to drain it well before using. It may be a bit sweeter, but it will still taste great! - What kind of tortillas should I use?
You can use either corn or flour tortillas. Corn tortillas give the tacos a more authentic flavor, while flour tortillas are softer and larger. It’s totally up to your preference! - How can I make these tacos gluten-free?
To make this recipe gluten-free, simply use gluten-free tortillas, which are widely available in most stores.
Conclusion
These Sheet Pan Chicken, Chipotle & Pineapple Tacos are an absolute flavor bomb! Smoky, spicy chicken pairs perfectly with sweet pineapple and fresh cilantro, all wrapped up in a warm tortilla. It’s the kind of meal that’s quick to make, yet always impressive—perfect for busy weeknights or a fun weekend dinner. So gather your ingredients, throw everything on a sheet pan, and get ready to enjoy these amazing tacos that are guaranteed to become a family favorite!
Sheet Pan Chicken, Chipotle & Pineapple Tacos: A Flavor Explosion in Every Bite
- Prep Time: 15 minutes (excluding marinating time)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking (Sheet Pan)
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Description
These Sheet Pan Chicken, Chipotle & Pineapple Tacos bring together the perfect balance of smoky, spicy, and sweet flavors. With tender, juicy chicken, a kick of chipotle heat, and the refreshing sweetness of pineapple, this taco recipe is the ultimate weeknight dinner!
Ingredients
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups fresh pineapple, cut into chunks
- 2 tablespoons chipotle peppers in adobo sauce (adjust based on spice preference)
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 8–10 corn or flour tortillas (your choice)
- Fresh cilantro, for garnish
- 1/4 cup red onion, thinly sliced (optional, for garnish)
Instructions
-
Preheat and Prep
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the chicken into bite-sized pieces or strips for quicker cooking. -
Make the Chipotle Marinade
In a small bowl, mix olive oil, lime juice, garlic powder, cumin, paprika, salt, and pepper. Add chipotle peppers in adobo sauce and mash with a fork until smooth. Toss the chicken pieces in this marinade and let it sit for 10-15 minutes. -
Roast the Chicken and Pineapple
While the chicken marinates, cut the pineapple into small chunks. Spread both the marinated chicken and pineapple evenly on the prepared baking sheet. Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F, and the pineapple caramelizes slightly. -
Warm the Tortillas
Heat the tortillas in a dry skillet for about 30 seconds on each side, or wrap them in a damp towel and microwave for 20-30 seconds. -
Assemble the Tacos
Once the chicken and pineapple are roasted, spoon the mixture onto each warm tortilla. Garnish with fresh cilantro and red onion (if using), and squeeze lime juice over the top for a zesty finish.
Notes
- Make it spicier: Add more chipotle peppers or a pinch of cayenne to the marinade if you prefer more heat.
- Add a creamy topping: Drizzle sour cream, avocado sauce, or crema on top for extra richness.
- Pineapple is key: The sweetness of pineapple balances out the smoky spice of the chipotle, so don’t skip it!
- Meal prep: You can prep the chicken and pineapple in advance and store in the fridge for up to 2 days before roasting.
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 9g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg