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Sheet Pan Chicken, Chipotle & Pineapple Tacos: A Flavor Explosion in Every Bite

Sheet Pan Chicken, Chipotle & Pineapple Tacos: A Flavor Explosion in Every Bite

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  • Author: Emily
  • 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

Scale

  • 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)
  • 810 corn or flour tortillas (your choice)
  • Fresh cilantro, for garnish
  • 1/4 cup red onion, thinly sliced (optional, for garnish)

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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