Description
A bold and colorful taco recipe featuring smoky roasted chicken, caramelized pineapple, and vibrant vegetables, all cooked together on one pan for maximum flavor and minimal cleanup.
Ingredients
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1 1/2 lb (680 g) boneless, skinless chicken breast, cut into bite-sized pieces
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2 cups (300 g) fresh pineapple, cut into chunks
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 medium red onion, sliced
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2 tablespoons olive oil
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2 teaspoons chipotle chili powder
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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12 small corn or flour tortillas
Optional toppings:
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Shredded lettuce
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Diced tomatoes
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Sliced avocado
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Fresh lime wedges
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Instructions
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Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
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In a large bowl, toss the chicken pieces with olive oil, chipotle chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
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Spread the seasoned chicken on the prepared sheet pan in a single layer.
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Add the pineapple, bell peppers, and red onion, distributing them evenly around the chicken.
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Roast for 20 minutes, then gently stir everything on the pan.
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Return to the oven and roast for an additional 10–15 minutes, until the chicken is cooked through and lightly browned and the pineapple is caramelized.
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Warm the tortillas in a dry skillet or oven.
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Assemble the tacos by filling each tortilla with the roasted chicken and pineapple mixture and adding desired toppings.
Notes
For best results, avoid overcrowding the sheet pan. If needed, divide the ingredients between two pans to ensure proper roasting and caramelization. Adjust the chipotle seasoning to suit your preferred spice level, and always taste before serving to fine-tune the seasoning.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes