Description
Delicious one pan chicken and pineapple tacos bursting with tropical flavors, perfect for gathering around the table.
Ingredients
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot
- Juice of 1 lime, plus extra wedges for serving
- Small handful fresh coriander, roughly chopped
- 1 ripe avocado, cubed
- 8 small corn or flour tortillas
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 ½ tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves
Instructions
- Whisk together the marinade ingredients in a medium bowl, crushing the garlic into the mix for maximum flavor.
- Roughly chop the chicken into bite-sized pieces and toss them in the marinade until well coated. Let it rest while the oven heats up.
- Preheat the oven to 200 degrees Celsius.
- Spread the marinated chicken evenly across a baking tray and sprinkle the pineapple chunks over the chicken.
- Roast everything for 30 minutes until the chicken is cooked through and golden brown.
- While the chicken roasts, peel and finely chop the shallot and prepare the avocado.
- If using corn tortillas, lightly char them in a hot frying pan for added flavor and texture.
- Once cooked, remove the chicken and pineapple from the oven. Squeeze fresh lime juice over the top and toss with the chopped shallot.
- Serve the mixture sprinkled with fresh coriander and the cubed avocado, alongside the warm taco wraps.
Notes
Allow the chicken to marinate longer if possible for enhanced flavor. Garnish with extra lime wedges for a zesty finish.
