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To create the perfect Sheet Pan Chicken, Chipotle & Pineapple Tacos, it’s essential to understand the core components of the recipe. Each ingredient plays a significant role in building flavor and texture, ensuring a delightful experience with every bite.

Sheet Pan Chicken, Chipotle & Pineapple Tacos

Spice up your taco night with these delicious sheet pan chicken, chipotle, and pineapple tacos! Featuring marinated chicken thighs, sweet pineapple, and topped with crunchy red cabbage and creamy avocado, these tacos are a flavor explosion. Easy to prepare and ready in just 1 hour, they make a perfect weeknight dinner. Serve with fresh lime for an extra zing. Perfect for gatherings or a fun family meal! Try this recipe now for a taste that will wow everyone!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 can (8 oz) chipotle peppers in adobo sauce

1 cup fresh pineapple, diced

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

8 small corn or flour tortillas

1 cup shredded red cabbage

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

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

    Prepare the Marinade: In a small bowl, combine the chipotle peppers from the can (chopped), olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to form a marinade.

      Marinate the Chicken: Place the chicken thighs in a large bowl or a resealable bag. Pour the chipotle marinade over the chicken, ensuring it is evenly coated. Let it marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).

        Prepare the Sheet Pan: Line a large baking sheet with parchment paper for easier cleanup. Spread the diced pineapple evenly on the sheet.

          Roast the Chicken: Arrange the marinated chicken thighs on the sheet pan with the pineapple. Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through and slightly caramelized (internal temperature should be 165°F / 74°C).

            Warm the Tortillas: While the chicken is roasting, wrap the tortillas in aluminum foil and warm them in the oven for the last 5-10 minutes of cooking time.

              Assemble the Tacos: Once the chicken is done, remove it from the oven and allow it to rest for a few minutes before slicing it into bite-sized pieces.

                Build the Tacos: Place a portion of the chicken and roasted pineapple mixture onto each warm tortilla. Top with shredded red cabbage, sliced avocado, and fresh cilantro.

                  Serve: Squeeze fresh lime juice over the tacos and serve with extra lime wedges on the side for added zing.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6 tacos