why make this recipe
Sheet Pan Pineapple Chipotle Chicken Tacos are a delightful and easy meal that combines juicy chicken with the sweet taste of pineapple and a spicy kick from the chipotle chilies. Making these tacos on a sheet pan is perfect for a quick weeknight dinner. You can roast everything together, making cleanup a breeze. Plus, the homemade jalapeno sauce adds a fresh and zesty flavor that takes these tacos to the next level. It’s a vibrant dish that is sure to please the whole family!
how to make Sheet Pan Pineapple Chipotle Chicken Tacos
Ingredients :
- 1 lb boneless skinless chicken thighs
- 2 Tbsp olive oil
- 4 chipotle chilies in adobo, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 poblano or anaheim pepper
- 1 yellow onion, quartered
- 1 1/2 cups fresh pineapple chunks
- 1 to 2 jalapenos (for the sauce)
- 1/2 cup plain Greek yogurt
- Juice of 1 lime
- 1 tsp honey
- 1/4 tsp smoked paprika
- 1/4 cup cilantro leaves
- 12 corn or flour tortillas, warmed
- Lime wedges, for serving
- Freshly chopped cilantro, for serving
Directions :
- Preheat the oven to 425F.
- Place chicken thighs, olive oil, chiles, salt, and pepper in a medium bowl. Toss to coat and place on a rimmed sheet pan in a single layer.
- On the other half of the same pan, add poblano or anaheim pepper, onion quarters, pineapple chunks, and jalapenos. Roast for 15 minutes, until chicken is cooked through. Remove chicken and set aside.
- Place the veggie and pineapple pan back in the oven and turn on the broiler to High. Cook for 1 to 2 minutes. Remove from oven.
- Slice chicken, onion, and pepper. Set aside.
- In a blender, combine jalapenos and remaining sauce ingredients. Blend well and season with salt and pepper to taste.
- Assemble tacos with chicken, sliced veggies, and pineapple in tortillas. Top with jalapeno sauce and serve with lime wedges and cilantro.
how to serve Sheet Pan Pineapple Chipotle Chicken Tacos
Serve these tacos warm with lime wedges and fresh cilantro on the side for a bright, flavorful meal. You can also offer additional toppings like salsa, avocado, or cheese for those who want to customize their tacos. Enjoy them with friends or family for a fun and interactive dinner!
how to store Sheet Pan Pineapple Chipotle Chicken Tacos
To store leftovers, place the chicken, veggies, and sauce in an airtight container in the fridge. They will keep for about 3 days. You can reheat them in the microwave or on the stovetop. For best results, store tortillas separately to keep them fresh.
tips to make Sheet Pan Pineapple Chipotle Chicken Tacos
- Make sure to slice the chicken and veggies evenly so they cook uniformly.
- If you prefer more heat, add extra jalapenos or chili powder to the chicken mixture.
- For a smoky flavor, you can add a bit more smoked paprika to the sauce.
variation (if any)
You can easily make this recipe vegetarian by swapping the chicken with grilled portobello mushrooms or extra veggies like zucchini and bell peppers. For a different flavor, try using different fruits like mango or peach instead of pineapple.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but they may dry out more easily. Be sure to monitor cooking time carefully.
Can I make the jalapeno sauce ahead of time?
Absolutely! You can prepare the jalapeno sauce a day in advance and store it in the fridge. Just give it a good stir before serving.
What if I don’t have chipotle chilies?
If you don’t have chipotle chilies, you can use a dash of cayenne pepper or smoked paprika for some heat, but the flavor will be slightly different.
Sheet Pan Pineapple Chipotle Chicken Tacos
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs
- 2 Tbsp olive oil
- 4 chipotle chilies in adobo, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 poblano or anaheim pepper
- 1 yellow onion, quartered
- 1 1/2 cups fresh pineapple chunks
- 1 to 2 jalapenos (for the sauce)
- 1/2 cup plain Greek yogurt
- 1 Juice of 1 lime
- 1 tsp honey
- 1/4 tsp smoked paprika
- 1/4 cup cilantro leaves
- 12 corn or flour tortillas, warmed
- Lime wedges, for serving
- Freshly chopped cilantro, for serving
Instructions
Preparation
- Preheat the oven to 425F.
- Place chicken thighs, olive oil, chiles, salt, and pepper in a medium bowl. Toss to coat and place on a rimmed sheet pan in a single layer.
- On the other half of the same pan, add poblano or anaheim pepper, onion quarters, pineapple chunks, and jalapenos.
Cooking
- Roast for 15 minutes, until chicken is cooked through. Remove chicken and set aside.
- Place the veggie and pineapple pan back in the oven and turn on the broiler to High. Cook for 1 to 2 minutes. Remove from oven.
- Slice chicken, onion, and pepper. Set aside.
- In a blender, combine jalapenos and remaining sauce ingredients. Blend well and season with salt and pepper to taste.
Assembly
- Assemble tacos with chicken, sliced veggies, and pineapple in tortillas. Top with jalapeno sauce and serve with lime wedges and cilantro.