Description
Delicious chicken and pineapple tacos roasted in one pan for a vibrant and flavorful meal, perfect for gatherings.
Ingredients
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot
- Juice of 1 lime, plus extra wedges for serving
- Small handful of fresh coriander, roughly chopped
- 1 ripe avocado, cubed
- 8 small corn or flour tortillas
- 2 tablespoons chipotle paste
- 2 tablespoons runny honey
- 1 1/2 teaspoons tomato puree
- 1 teaspoon salt
- 2 large garlic cloves
Instructions
- Whisk together the marinade ingredients in a medium bowl and crush the garlic into the mixture.
- Slice the chicken thighs into bite-sized pieces and toss in the marinade. Set aside.
- Preheat your oven to 200 degrees Celsius.
- Spread the marinated chicken on a baking tray and sprinkle pineapple chunks on top.
- Roast in the oven for 30 minutes.
- While chicken cooks, finely chop the shallot and cube the avocado.
- If using corn tortillas, lightly char them in a hot frying pan.
- After 30 minutes, remove from the oven, squeeze lime juice, and toss with shallot.
- Serve the filling in tortillas with coriander and avocado on the side.
Notes
Use fresh ingredients for the best flavor and consider variations with different spices. Leftovers can be stored in an airtight container for up to three days.
