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Sheet Pan Chicken, Chipotle & Pineapple Tacos – A Bold, Sweet-and-Spicy Dinner

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These Sheet Pan Chicken, Chipotle & Pineapple Tacos are a smoky-sweet twist on taco night. Roasted on a single pan with caramelized pineapple and bold spices, they’re quick, vibrant, and incredibly satisfying.

Ingredients

Scale

Marinade:

  • 2 chipotle peppers in adobo sauce

  • 2 tbsp adobo sauce

  • 2 garlic cloves

  • 2 tbsp olive oil

  • 1 tbsp lime juice

  • 1 tsp honey or brown sugar

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • ¾ tsp salt

Main Ingredients:

  • 1½ lbs boneless chicken thighs or breasts, cut into chunks

  • 2 cups fresh pineapple chunks

  • 1 red onion, sliced

  • 1 bell pepper, sliced (optional)

  • 8 small tortillas (corn or flour)

Toppings (optional):

  • Chopped cilantro

  • Queso fresco or cotija

  • Avocado slices

  • Red cabbage slaw

  • Lime wedges

Instructions

  • Blend all marinade ingredients in a food processor or whisk until smooth.

  • Toss chicken in marinade and let sit for at least 15 minutes.

  • Preheat oven to 425°F. Line a sheet pan.

  • Spread marinated chicken, pineapple, onion, and peppers on pan.

  • Roast for 20–25 minutes, flipping once. Broil for 2 minutes to char.

  • Warm tortillas. Assemble tacos with roasted mix and toppings.

Notes

Substitute pineapple with mango or use tofu for vegetarian version. Store leftovers up to 4 days.

Find it online: https://dishloomz.com/sheet-pan-chicken-chipotle-pineapple-tacos-a-bold-sweet-and-spicy-dinner/