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Sheet Pan Chicken Chipotle and Pineapple Tacos

Sheet pan chicken chipotle pineapple tacos with caramelized, smoky-sweet chicken and blistered pineapple for quick weeknight tacos. Roasted at 425°F until the chicken is cooked through and the edges develop deep caramel color, then piled into warm tortillas.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 1.5 lb boneless skinless chicken thighs, cut into strips
fresh pineapple
  • 2 cup fresh pineapple, cubed
red onion
  • 1 red onion, sliced into wedges
chipotle peppers in adobo
  • 2 chipotle peppers in adobo, minced
  • 2 tbsp adobo sauce
olive oil
  • 3 tbsp olive oil
lime juice
  • 2 tbsp lime juice
honey
  • 1 tbsp honey
garlic
  • 2 garlic, minced
cumin
  • 1 tsp cumin
salt
  • 1 salt to taste
tortillas
  • 8 small corn or flour tortillas, warmed
cotija cheese
  • 1 cotija cheese, fresh cilantro, sour cream, and lime wedges for serving

Equipment

  • 1 sheet pan

Method
 

Marinate
  1. Whisk together the chipotle peppers in adobo (minced), adobo sauce, olive oil, lime juice, honey, garlic, cumin, and salt until smooth. Toss chicken thighs, pineapple, and red onion in the marinade, then rest for 20 minutes.
Roast on the sheet pan
  1. Preheat the oven to 425°F and line a sheet pan with foil. Spread the chicken, pineapple, and onion in a single layer so they roast rather than steam.
  2. Roast for 22-25 minutes at 425°F until the chicken is cooked through and the pineapple plus edges show caramelized, browned spots.
Warm tortillas and assemble
  1. Warm the tortillas directly over a gas flame or in a dry skillet until flexible and lightly toasted.
  2. Fill each tortilla with the chipotle chicken and the caramelized pineapple mixture.
  3. Top with cotija cheese, cilantro, a dollop of sour cream, and finish with a squeeze of lime.

Notes

For the best caramelization, spread everything on the sheet pan without overcrowding so the pineapple can blister and the chicken edges can brown. Refrigerate leftovers in an airtight container up to 3 days; rewarm the chicken and pineapple on a hot sheet pan or in a skillet and assemble with fresh tortillas. Freezing works for the cooked chicken mixture up to 2 months, but thaw and reheat fully before filling tacos. If you need a dairy-free option, skip cotija and sour cream and use extra lime juice plus chopped cilantro for a bright finish.