Sheet Pan Chicken, Chipotle & Pineapple Tacos A Smoky-Sweet Weeknight Fiesta in Just One Pan
Smoky roasted chipotle chicken, sweet pineapple, and colorful peppers come together on one pan for bold and easy tacos with a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
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1½ lbs boneless chicken thighs or breasts, sliced
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2 chipotle peppers in adobo, finely chopped
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2 tbsp adobo sauce
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2 tbsp olive oil
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2 cloves garlic, minced
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Juice of 1 lime
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1 tsp ground cumin
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1 tsp smoked paprika
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Salt and black pepper to taste
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2 cups pineapple chunks (fresh or canned, drained)
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2 bell peppers, sliced
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1 red onion, sliced
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8–10 small tortillas (flour or corn)
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Optional toppings: cilantro, avocado, pickled onions, sour cream
Instructions
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Preheat oven to 425°F (220°C).
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Mix chipotle peppers, adobo sauce, olive oil, garlic, lime juice, cumin, paprika, salt, and pepper.
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Toss chicken in the marinade and let rest 15–30 minutes.
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Slice bell peppers, onion, and pineapple.
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Arrange all ingredients on a baking sheet and roast for 22–25 minutes, flipping halfway.
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Warm tortillas.
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Assemble tacos with roasted chicken, pineapple, and vegetables. Add your favorite toppings.
Notes
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For milder tacos, use just 1 chipotle pepper.
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Try with tofu or shrimp for variation.
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Store leftovers in fridge up to 4 days.
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Great for taco bars or meal prep bowls.