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In the world of quick and delicious meals, few recipes can rival the vibrant flavors of Chipotle Pineapple Chicken Tacos. This dish not only bursts with a harmonious balance of sweet and spicy but also simplifies the cooking process by utilizing a sheet pan. Perfect for busy weeknights or casual gatherings, these tacos promise to delight your taste buds while minimizing cleanup. As we dive into the intricacies of this recipe, you’ll discover how to master every element, from ingredient selection to assembly, ensuring that you can recreate this culinary masterpiece in your own kitchen.

Sheet Pan Chicken, Chipotle & Pineapple Tacos

Get ready for a flavor explosion with these Sheet Pan Chipotle Pineapple Chicken Tacos! Juicy marinated chicken thighs bake perfectly alongside sweet, charred pineapple, creating the ultimate taco filling. Served in warm corn tortillas and topped with fresh cabbage and cilantro, these tacos are a must-try for your next dinner. Perfect for simple weeknight meals or gatherings, just serve with lime and your favorite toppings for a delicious twist!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 ripe pineapple, peeled, cored, and cut into 1-inch chunks

2 tablespoons olive oil

2 tablespoons chipotle in adobo sauce, minced

2 teaspoons smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

8 small corn tortillas

1 cup red cabbage, shredded

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional Toppings: Avocado slices, sour cream, and hot sauce

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Marinate the Chicken: In a large bowl, combine the olive oil, chipotle in adobo sauce, smoked paprika, cumin, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat well. Let the chicken marinate for at least 15 minutes, though longer (up to 1 hour) is preferable for more flavor.

      Prepare the Sheet Pan: On a large sheet pan, spread the marinated chicken in a single layer. Arrange the pineapple chunks around the chicken.

        Bake in the Oven: Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C) and slightly caramelized. The pineapple should be charred and juicy.

          Warm the Tortillas: While the chicken and pineapple are baking, wrap the corn tortillas in aluminum foil and place them in the oven during the last 5 minutes of cooking to warm them.

            Assemble the Tacos: Once the chicken is done, let it rest for a few minutes before slicing it into strips. In each warm tortilla, add a few pieces of chicken, charred pineapple, and shredded cabbage.

              Garnish and Serve: Top with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos. Add optional toppings like avocado slices, sour cream, and hot sauce as desired.

                Enjoy your flavorful Sheet Pan Chipotle Pineapple Chicken Tacos!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6 tacos