When you’re craving bold, smoky, and slightly sweet flavors, these Sheet Pan Chicken, Chipotle & Pineapple Tacos are exactly what you need. Roasting everything on one pan makes this recipe easy, while the combination of chipotle spice and juicy pineapple creates an irresistible balance of heat and sweetness. Perfect for a weeknight dinner or a casual gathering!

Why You’ll Love This Recipe

One-pan meal – Less mess, easy cleanup.
Smoky and sweet flavors – The chipotle pairs perfectly with the caramelized pineapple.
Quick and easy – Ready in about 30 minutes.
Great for meal prep – Make ahead and assemble tacos later.

Ingredients You’ll Need

Here’s a quick look at the key ingredients:

Boneless, skinless chicken thighs or breasts, sliced
Pineapple, diced
Chipotle peppers in adobo sauce
Red onion, thinly sliced
Bell peppers, sliced
Olive oil
Garlic, minced
Lime juice
Warm corn or flour tortillas
Fresh cilantro and crumbled cotija cheese for topping

Full list of ingredients and measurements are in the recipe card below.

How to Make Sheet Pan Chicken, Chipotle & Pineapple Tacos

Prep the Ingredients

Preheat the oven to 400°F (200°C). Slice the chicken, dice the pineapple, and thinly slice the onions and bell peppers.

Make the Marinade

In a bowl, mix olive oil, minced garlic, chopped chipotle peppers, a spoonful of adobo sauce, lime juice, salt, and pepper. Toss the chicken in the marinade until well coated.

Arrange Everything on a Sheet Pan

Spread the marinated chicken, pineapple, onions, and bell peppers evenly on a lined sheet pan.

Roast to Perfection

Bake for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and slightly caramelized.

Assemble the Tacos

Warm your tortillas, then load them up with the roasted chicken mixture. Top with fresh cilantro, cotija cheese, and an extra squeeze of lime juice.

Expert Tips and Tricks

Use chicken thighs – They stay juicier and more flavorful than breasts.
Don’t overcrowd the pan – Spread everything in an even layer for better roasting.
Char your tortillas – A quick toast on the stovetop adds a great texture and flavor.
Adjust the heat – Use more or fewer chipotle peppers based on your spice preference.

Recipe Variations and Possible Substitutions

Make it vegetarian – Swap chicken for roasted cauliflower or chickpeas.
Add avocado – A few slices of avocado make these even more delicious.
Try a different cheese – Queso fresco or feta are great alternatives.
Use mango instead of pineapple – A different but equally tasty tropical twist.

Serving and Pairing Suggestions

With Mexican rice or cilantro-lime rice – A great side to round out the meal.
With black beans or refried beans – Adds extra protein and heartiness.
Paired with a margarita – The smoky-sweet flavors go perfectly with a citrusy cocktail.
Topped with a fresh slaw – Adds crunch and freshness.

Storage and Reheating Tips

Refrigerate leftovers – Store in an airtight container for up to 3 days.
Reheat in a skillet – Warm over medium heat for the best texture.
Microwave for convenience – Heat in short intervals until warm.
Freeze the chicken mixture – Store for up to 2 months and thaw before reheating.

FAQs

1. Can I make this ahead of time? Yes! Marinate the chicken and prep the ingredients in advance, then roast when ready.

2. How spicy is this recipe? It has a medium spice level, but you can adjust by adding more or less chipotle.

3. What’s the best way to warm tortillas? Toast them on a dry skillet for a few seconds on each side or warm them in the oven.

4. Can I use canned pineapple? Fresh is best for caramelization, but canned (drained) works in a pinch.

Conclusion

These Sheet Pan Chicken, Chipotle & Pineapple Tacos are packed with bold flavors, easy to make, and perfect for any taco night. With the perfect balance of smoky, sweet, and savory, they’re bound to be a new favorite in your home!

Sheet Pan Chicken, Chipotle & Pineapple Tacos: A Flavor-Packed Dinner

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These Sheet Pan Chicken, Chipotle & Pineapple Tacos are bursting with smoky, sweet, and savory flavors, making them a perfect weeknight dinner or meal for casual gatherings. With everything roasted on a single sheet pan, cleanup is a breeze, and the combination of chipotle spice and caramelized pineapple creates a bold and irresistible taste. Serve in warm tortillas and top with fresh cilantro and cotija cheese for the ultimate taco experience.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Mexican

Instructions

Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Marinade: In a large bowl, whisk together olive oil, garlic, minced chipotle peppers, adobo sauce, lime juice, salt, and pepper.
Marinate the Chicken: Toss the sliced chicken in the marinade until fully coated.
Arrange on Sheet Pan: Spread the marinated chicken, diced pineapple, sliced red onion, and bell peppers evenly on the prepared baking sheet.
Roast: Bake for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and slightly caramelized.
Warm the Tortillas: While the chicken roasts, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side.
Assemble Tacos: Fill each tortilla with the roasted chicken mixture. Top with fresh cilantro, cotija cheese, and an extra squeeze of lime juice.
Serve and Enjoy: Enjoy immediately with your favorite side dishes!