Description
A vibrant and easy one-pan meal featuring juicy chipotle-spiced chicken thighs and caramelized pineapple, served in warm corn or flour taco shells. Perfect for quick, flavorful weeknight dinners with minimal cleanup.
Ingredients
Scale
Protein and Main Ingredients
- 1 pound chicken thighs
- 1 pineapple (fresh or tinned)
- 8 corn or flour taco shells
Spices and Seasonings
- 2 tablespoons chipotle paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons oil
Optional Garnishes
- Fresh herbs (optional)
- 1 lime (optional)
- 1 onion (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the chicken and pineapple together.
- Prepare Baking Sheet: Line one or two sheet pans with parchment paper to prevent sticking and make cleanup easier.
- Season Chicken: In a mixing bowl, combine the chicken thighs with the chipotle paste, cumin, paprika, garlic powder, and oil. Toss well to ensure that all pieces are evenly coated with the spice mixture.
- Arrange Ingredients: Spread the seasoned chicken pieces and pineapple chunks evenly across the prepared sheet pans, ensuring they are not overcrowded for even roasting.
- Roast: Place the sheet pans in the oven and roast for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the pineapple is caramelized and tender.
- Warm Taco Shells: While the chicken and pineapple roast, warm the taco shells according to package instructions to make them pliable and tasty.
- Assemble Tacos: Fill the warm taco shells with the roasted chicken and pineapple mixture.
- Add Toppings: Garnish with optional fresh herbs, thinly sliced onion, and a squeeze of lime to add freshness and extra flavor to each taco.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs provide more juiciness and flavor.
- If fresh pineapple is not available, canned pineapple chunks drained well will work.
- Adjust chipotle paste quantity to control the spice level.
- For extra crispiness, broil the tacos for 1-2 minutes after assembling.
- Use gluten-free taco shells if needed to make the recipe gluten free.
