How long does it take to make Juicy -Minute One Pan Chicken and Pineapple Tacos?

Most versions of Juicy -Minute One Pan Chicken and Pineapple Tacos take between 20-45 minutes depending on the cooking method. The preparation usually takes 10-15 minutes, with the remaining time for cooking.

Can I make Juicy -Minute One Pan Chicken and Pineapple Tacos ahead of time?

Yes! Juicy -Minute One Pan Chicken and Pineapple Tacos can be prepared in advance and stored in an airtight container in the refrigerator for 3-4 days. Reheat gently before serving for best results.

What can I substitute if I don't have all ingredients?

There are many flexible substitutions you can make. Check the recipe notes section above for specific ingredient swaps that work well with this dish.

Is Juicy -Minute One Pan Chicken and Pineapple Tacos freezer-friendly?

Many versions of this recipe freeze well for up to 3 months. Allow to cool completely before freezing in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Juicy 30-Minute One Pan Chicken and Pineapple Tacos

Description

Quick and flavorful one-pan chicken and pineapple tacos, perfect for a weeknight meal. This recipe features marinated chicken and sweet pineapple roasted together, served with fresh toppings.

Ingredients

Scale

4 skinless boneless chicken thighs
200g fresh pineapple chunks
1 small shallot
juice 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 1/2 tsp tomato puree
1 tsp salt
2 large garlic cloves

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Instructions

Whisk together all the marinade ingredients into a medium bowl, crushing the garlic into the sauce.
Roughly chop the chicken into bite sized pieces and toss in the marinade until well coated. Set aside to marinate while the oven is heating up.
Pre-heat the oven to 200 degrees celsius.
Once hot, spread the chicken out across a baking tray and sprinkle over the pineapple chunks.
Roast in the oven for 30 minutes until the chicken is cooked through.
Meanwhile, peel and finely chop the shallot, prepare the avocado, and lightly char corn tortillas in a very hot frying pan or directly onto the AGA hot plate if using.
Remove the chicken and pineapple pieces from the oven.
Squeeze over the lime juice and toss everything together on the tray with the chopped shallot.
Serve sprinkled with the coriander, with the avocado and taco wraps on the side.

Notes

Marinate chicken while oven heats for best flavor.
Charring corn tortillas adds a nice smoky flavor.
Adjust chipotle paste for desired spice level.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Mexican-inspired

Nutrition

Serving Size: 2 tacos
Calories: Approx. 350-400
Sugar: Approx. 15-20g
Sodium: Approx. 600-800mg
Fat: Approx. 15-20g
Saturated Fat: Approx. 3-5g
Unsaturated Fat: Approx. 10-15g
Trans Fat: 0g
Carbohydrates: Approx. 30-40g
Fiber: Approx. 4-6g
Protein: Approx. 25-30g
Cholesterol: Approx. 100-120mg