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
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.
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.