Name: Sheet Pan Chicken, Chipotle & Pineapple Tacos – A Sweet and Spicy Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: mexican inspired
Ingredients: 1.5 lbs chicken thighs or breasts; 2 chipotle peppers in adobo sauce, chopped; 2 tbsp adobo sauce; 2 tbsp olive oil; 3 garlic cloves, minced; 1 tsp cumin; 1 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1.5 cups pineapple chunks; 1 red onion, sliced; 2 bell peppers (red, yellow, or orange), sliced; 8 corn or flour tortillas; Fresh cilantro, for garnish; Lime wedges, for serving; 1 avocado, sliced (optional); 1/4 cup crumbled cotija cheese (optional)

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Why You’ll Love This Recipe

These Sheet Pan Chicken, Chipotle & Pineapple Tacos offer a mouthwatering balance of sweet, smoky, and spicy flavors. The combination of roasted chicken, smoky chipotle, and caramelized pineapple creates an irresistible taste sensation, all wrapped in warm tortillas. With the ease of a single sheet pan, this dish minimizes cleanup while delivering maximum flavor. Perfect for weeknight dinners or casual gatherings, these tacos are both effortless and impressive.

Ingredients

chicken thighs or breasts
chipotle peppers in adobo sauce
pineapple chunks
red onion
bell peppers (red, yellow, or orange)
garlic cloves
olive oil
cumin
paprika
salt
pepper
corn or flour tortillas
fresh cilantro
lime wedges
avocado (optional)
crumbled cotija cheese (optional)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with oil.
Prepare the marinade by mixing chopped chipotle peppers, adobo sauce, olive oil, minced garlic, cumin, paprika, salt, and pepper in a bowl.
Coat the chicken in the marinade, ensuring it’s well covered. Let it sit for at least 15 minutes (or up to a few hours for deeper flavor).
Arrange the sheet pan by spreading the marinated chicken, pineapple chunks, sliced red onion, and bell peppers evenly on the baking sheet.
Roast for 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly caramelized.
Warm the tortillas on a dry skillet or in the oven for a few minutes.
Slice the cooked chicken into thin strips.
Assemble the tacos by filling the tortillas with sliced chicken, roasted pineapple, and veggies.
Top with fresh cilantro, a squeeze of lime, avocado slices, and cotija cheese, if desired.
Serve immediately and enjoy!

Variations

Protein Swap: Try shrimp, pork, or tofu for a different take on these tacos.
Extra Heat: Add fresh jalapeño slices or drizzle with hot sauce.
Tropical Twist: Include mango chunks alongside the pineapple for an extra fruity element.
Creamy Finish: Add a dollop of sour cream or a drizzle of chipotle mayo.
Low-Carb Option: Use lettuce wraps instead of tortillas.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 tacos

Storage/Reheating

Storage: Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat for 5 minutes or in the microwave for 1-2 minutes until warmed through.
Freezing: Cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned pineapple instead of fresh?

Yes! Drain canned pineapple well before roasting to prevent excess moisture.

How do I make this dish less spicy?

Reduce the amount of chipotle peppers or replace them with mild smoked paprika for a smoky flavor without heat.

Can I use chicken breast instead of thighs?

Absolutely. Chicken breasts will work, but they may cook slightly faster, so check for doneness earlier.

What tortillas work best for these tacos?

Both corn and flour tortillas work well—choose based on your preference.

Can I grill the chicken instead of baking it?

Yes! Grill the marinated chicken over medium-high heat for about 5-7 minutes per side.

How do I prevent the tortillas from breaking?

Warm them before assembling the tacos to make them more pliable.

What side dishes pair well with these tacos?

Try serving with Mexican rice, black beans, or a simple avocado salad.

Can I make this recipe ahead of time?

Yes! You can marinate the chicken and prep the ingredients in advance. Cook when ready to serve.

What can I use instead of cotija cheese?

Feta cheese or shredded cheddar are great substitutes.

Is there a dairy-free option?

Yes, simply omit the cheese or use a dairy-free alternative.

Conclusion

These Sheet Pan Chicken, Chipotle & Pineapple Tacos offer the perfect combination of smoky, sweet, and spicy flavors in a hassle-free, one-pan meal. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress. Give them a try for an easy yet flavorful twist on taco night!

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