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
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
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Preheat the Oven: Set your oven to 425°F (220°C).
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Prepare the Marinade: In a blender or food processor, combine the chopped chipotle peppers, olive oil, salt, and black pepper. Blend until smooth.
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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.
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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.
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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.
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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.
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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