Sheet Pan Chicken, Chipotle & Pineapple Tacos – A Sweet and Spicy Dinner
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Sheet Pan Chicken, Chipotle & Pineapple Tacos – A Sweet and Spicy Dinner

ByLily Carter
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These sheet pan chicken, chipotle, and pineapple tacos are a delicious blend of smoky, spicy, and sweet flavors. Everything is roasted together on a single pan for a fuss-free, flavor-packed meal that’s perfect for busy nights.

Why You’ll Love This Recipe

  • One-pan meal for easy cleanup
  • Smoky chipotle and sweet pineapple create the perfect balance
  • Quick and simple prep with minimal ingredients
  • Perfect for meal prep or family dinners

Ingredients

Here are some of the key ingredients you’ll need:

  • For the Chicken and Marinade:
  • boneless, skinless chicken thighs
  • olive oil
  • peppers in adobo sauce, chopped
  • salt
  • black pepper
  • Anaheim pepper, quartered
  • 1onion, quartered
  • fresh pineapple chunks
  • For the Creamy Jalapeño Sauce:
  • jalapeños
  • plain Greek yogurt
  • Juice lime
  • honey
  • smoked paprika
  • fresh cilantro leaves
  • For Assembly:
  • flour tortillas, warmed
  • shredded cabbage
  • finely chopped fresh pineapple
  • fresh chopped cilantro
  • Lime wedges

You’ll find the full list of ingredients below!

Prepping the Chicken and Vegetables

Preheat your oven to 400°F. Slice the chicken into strips and place on a sheet pan along with the pineapple, red onion, and bell peppers.

Making the Chipotle Marinade

In a small bowl, mix chipotle peppers in adobo, olive oil, garlic, lime juice, and seasonings. Pour over the chicken and veggies, tossing everything to coat evenly.

Roasting Everything to Perfection

Spread the mixture evenly on the sheet pan and bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.

Assembling the Tacos

Warm the tortillas and fill them with the roasted chicken and pineapple mixture. Top with fresh cilantro, avocado slices, or a drizzle of sour cream.

Expert Tips and Tricks

  • Use parchment paper for easy cleanup
  • Adjust the spice level by adding more or fewer chipotle peppers
  • Squeeze extra lime juice before serving for a fresh finish

Recipe Variations and Possible Substitutions

  • Swap chicken for shrimp or tofu for a different protein option
  • Use mango instead of pineapple for a tropical twist
  • Add black beans for extra fiber and protein

Serving and Pairing Suggestions

Serve these tacos with a side of Mexican rice, a fresh corn salad, or a tangy slaw. A margarita or agua fresca makes the perfect drink pairing.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.

FAQs

Can I make this ahead of time? Yes! Prep the ingredients and marinade, then store in the fridge until ready to bake.

Can I grill instead of using the oven? Absolutely! Cook everything on a grill pan or outdoor grill for added smoky flavor.

How do I make it less spicy? Use fewer chipotle peppers or substitute with mild smoked paprika.

What toppings go well with these tacos? Try cotija cheese, pickled onions, or a simple slaw for extra texture and flavor.

Conclusion

Sheet pan chicken, chipotle, and pineapple tacos are an easy and delicious way to enjoy bold flavors with minimal effort. Whether for a weeknight meal or a casual gathering, these tacos are sure to be a hit!

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Sheet Pan Chicken, Chipotle & Pineapple Tacos – A Sweet and Spicy Dinner

Sheet Pan Chicken, Chipotle & Pineapple Tacos – A Sweet and Spicy Dinner

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  • Author: Lily Carter
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking and Broiling
  • Cuisine: Mexican
  • Diet: Gluten Free
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Description

A vibrant and easy-to-make taco featuring marinated chicken thighs roasted alongside pineapple, peppers, and onions, all topped with a creamy jalapeño sauce. Perfect for a quick weeknight dinner.

Ingredients

Units Scale

For the Chicken and Marinade:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 4 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 poblano or Anaheim pepper, quartered
  • 1 yellow onion, quartered
  • 1.5 cups fresh pineapple chunks

For the Creamy Jalapeño Sauce:

  • 1 to 2 jalapeños, depending on desired spice level
  • 1/2 cup plain Greek yogurt
  • Juice of 1 lime
  • 1 teaspoon honey
  • 1/4 teaspoon smoked paprika
  • 1/4 cup fresh cilantro leaves

For Assembly:

  • 10 to 12 corn or flour tortillas, warmed
  • 2 cups shredded cabbage
  • 1 cup finely chopped fresh pineapple
  • 2/3 cup fresh chopped cilantro
  • Lime wedges

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C).

  2. Prepare the Marinade: In a blender or food processor, combine the chopped chipotle peppers, olive oil, salt, and black pepper. Blend until smooth.

  3. Marinate the Chicken: Place the chicken thighs in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring all pieces are well-coated. Let it marinate for at least 20 minutes.

  4. Arrange on Sheet Pan: Line a large sheet pan with parchment paper. Place the marinated chicken thighs on one side of the pan. On the other side, arrange the quartered poblano or Anaheim pepper, quartered onion, and pineapple chunks.

  5. Roast: Bake in the preheated oven for 15 minutes. Then, remove the chicken and set it aside. Return the vegetables and pineapple to the oven and broil on high for an additional 1 to 2 minutes to achieve a charred effect.

  6. Prepare the Sauce: While the vegetables are broiling, blend the jalapeños, Greek yogurt, lime juice, honey, smoked paprika, and fresh cilantro until smooth. Season with salt to taste.

  7. Assemble the Tacos: Shred the cooked chicken using two forks. Warm the tortillas and fill each with shredded chicken, roasted vegetables, and pineapple. Drizzle with the creamy jalapeño sauce and garnish with shredded cabbage, chopped fresh pineapple, and cilantro. Serve with lime wedges on the side.

Notes

  • Adjust the number of jalapeños in the sauce to control the spice level.
  • For a milder flavor, omit the jalapeños in the sauce.
  • This recipe can be doubled for larger gatherings.

Nutrition

  • Serving Size: 2 tacos
  • Calories: 450 kcal
  • Sugar: 12g
  • Sodium: 1,200mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 90mg
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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