Go Back

Sheet Pan Chicken Chipotle and Pineapple Tacos

Sheet pan chicken chipotle pineapple tacos with caramelized chipotle-glazed chicken and blistered pineapple chunks. Smoky-sweet sheet pan roasting keeps everything juicy, then the filling gets piled into warm tortillas for weeknight tacos.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple
  • 1.5 lb boneless skinless chicken thighs
  • 2 cup fresh pineapple cubed
  • 1 red onion sliced into wedges
Chipotle marinade
  • 2 chipotle peppers in adobo minced
  • 2 tbsp adobo sauce
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 2 clove garlic minced
  • 1 tsp cumin
  • 0.25 salt to taste
Tacos and toppings
  • 8 small corn or flour tortillas warmed
  • 1 cotija cheese for serving
  • 1 fresh cilantro for serving
  • 1 sour cream for serving
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan

Method
 

Marinate the filling
  1. Whisk together the chipotle peppers in adobo, adobo sauce, olive oil, lime juice, honey, garlic, cumin, and salt until smooth, then toss with the chicken, pineapple, and red onion to coat evenly.
  2. Rest the marinated chicken mixture for 20 minutes so it absorbs the smoky-sweet flavor.
Roast on the sheet pan
  1. Preheat the oven to 425°F and line a sheet pan with foil, then spread the chicken, pineapple, and onion in a single layer.
  2. Roast for 22-25 minutes, until the chicken is cooked through and the pineapple and edges are caramelized, stirring once halfway through if needed for even browning.
Warm and fill tortillas
  1. Warm the tortillas directly over a gas flame or in a dry skillet until flexible and lightly toasted.
  2. Fill each tortilla with the chipotle chicken and caramelized pineapple mixture.
  3. Top with cotija, cilantro, a dollop of sour cream, and finish with a squeeze of lime.

Notes

For the sweetest caramelization, avoid overcrowding the sheet pan so pineapple edges blister and chicken browns instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan or skillet to keep the pineapple from getting watery. Freeze the roasted chicken-pineapple mixture for up to 2 months (warm tortillas fresh). For a lighter option, use plain Greek yogurt in place of sour cream.