Easy Sheet Pan Chipotle Chicken and Pineapple Tacos
🎉 Introduction
Transform your weeknight dinners with these Easy Sheet Pan Chipotle Chicken and Pineapple Tacos! Perfectly seasoned chicken combined with the sweetness of pineapple makes for a delightful taco experience. This recipe is not only delicious but incredibly easy to prepare, allowing you to whip up a flavorful meal in no time. Let’s dive into this simple and satisfying dish that the whole family will love!
🧰 Equipment Needed
- Large mixing bowl
- Sheet pan
- Cutting board
- Chef’s knife
- Tongs
- Serving platter
🛒 Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup fresh pineapple, diced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
👩🍳 Directions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large mixing bowl, combine the chicken thighs, diced pineapple, sliced red bell pepper, sliced onion, chipotle powder, garlic powder, cumin, olive oil, salt, and pepper. Toss until the chicken and vegetables are well coated.
Step 3: Spread the chicken and pineapple mixture evenly on a sheet pan.
Step 4: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 5: Remove the sheet pan from the oven and let it cool for a few minutes.
Step 6: To assemble the tacos, warm the tortillas in a dry skillet for about 30 seconds on each side.
Step 7: Place a portion of the chipotle chicken and pineapple mixture onto each tortilla.
Step 8: Garnish with fresh cilantro and serve with lime wedges on the side.
🍽️ Servings & Timing
Servings: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
🧊 Storage & Reheating
Store leftover chicken and pineapples in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. Tortillas are best enjoyed fresh, but additional tortillas can be warmed as needed.
🥄 Variations
- Swap chicken thighs for chicken breasts for a leaner option.
- Add diced jalapeños for extra heat.
- Use shrimp instead of chicken for a seafood twist.
- Substitute the pineapple with mango for a tropical flavor.
- Top with avocado slices or guacamole for creaminess.
❓ FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but it may take longer to cook thoroughly. Ensure it reaches an internal temperature of 165°F.
Q: What type of tortillas should I use?
A: You can use either corn or flour tortillas based on your preference or dietary needs.
Q: Is this recipe spicy?
A: The chipotle powder adds some spice, but you can adjust the amount to make it milder or spicier.
Q: Can I make this dish ahead of time?
A: Yes, you can marinate the chicken and vegetables ahead of time and bake them just before serving.
Q: What can I serve with these tacos?
A: These tacos pair well with a side of rice, beans, or a fresh salad.
Q: How do I know when the chicken is done cooking?
A: The chicken is done when it reaches an internal temperature of 165°F and is no longer pink in the center.
Q: Can I make this recipe vegetarian?
A: Yes! Substitute chicken with roasted vegetables or plant-based protein.
Q: How long do leftovers last in the fridge?
A: Leftovers can be stored for up to 3 days in an airtight container.
Q: Can I freeze the chicken mixture?
A: Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before cooking.
Q: What other toppings can I use?
A: You can use toppings such as cheese, sour cream, or salsa for added flavor.
🏁 Conclusion
These Easy Sheet Pan Chipotle Chicken and Pineapple Tacos are a great addition to any busy weeknight meal plan. With their vibrant flavors and simple preparation, you’ll find yourself returning to this recipe time and again. Enjoy the delightful combination of spicy and sweet, and don’t forget to customize your tacos with your favorite toppings!
Easy Sheet Pan Chipotle Chicken and Pineapple Tacos
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken thighs, diced pineapple, sliced red bell pepper, sliced onion, chipotle powder, garlic powder, cumin, olive oil, salt, and pepper. Toss until the chicken and vegetables are well coated.
- Spread the chicken and pineapple mixture evenly on a sheet pan.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the sheet pan from the oven and let it cool for a few minutes.
- To assemble the tacos, warm the tortillas in a dry skillet for about 30 seconds on each side.
- Place a portion of the chipotle chicken and pineapple mixture onto each tortilla.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
Store leftover chicken and pineapples in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. Tortillas are best enjoyed fresh, but additional tortillas can be warmed as needed. Variations:
- Swap chicken thighs for chicken breasts for a leaner option.
- Add diced jalapeños for extra heat.
- Use shrimp instead of chicken for a seafood twist.
- Substitute the pineapple with mango for a tropical flavor.
- Top with avocado slices or guacamole for creaminess.
