Sheet Pan Pineapple Chipotle Chicken Tacos
These tacos combine juicy chicken with sweet pineapple and a spicy kick from chipotle chilies, all roasted on a sheet pan for a quick and easy weeknight dinner.
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.
Notes
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. To store leftovers, place the chicken, veggies, and sauce in an airtight container in the fridge for about 3 days. Store tortillas separately to keep them fresh.