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One Pan Chicken & Pineapple Tacos

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A vibrant and gluten-free taco recipe combining juicy chicken thighs and fresh pineapple roasted together for a flavorful meal.

Ingredients

Scale
  • 4 skinless boneless chicken thighs
  • 200g fresh pineapple chunks
  • 1 small shallot
  • Juice of 1 lime, plus extra wedges for serving
  • Small handful fresh coriander, roughly chopped
  • 1 ripe avocado, cubed
  • 8 small corn or flour tortillas (certified gluten-free)
  • 2 tbsp chipotle paste
  • 2 tbsp runny honey
  • 1 1/2 tsp tomato puree
  • 1 tsp salt
  • 2 large garlic cloves

Instructions

  1. Whisk together all the marinade ingredients in a medium bowl, crushing the garlic into the sauce.
  2. Chop the chicken into bite-sized pieces and toss in the marinade until well coated. Set aside to marinate while the oven is heating up.
  3. Preheat the oven to 200 degrees Celsius.
  4. Spread the chicken on a baking tray and sprinkle over the pineapple chunks.
  5. Roast in the oven for 30 minutes until the chicken is cooked through.
  6. Meanwhile, peel and finely chop the shallot, prepare the avocado, and if using corn tortillas, cook them by lightly charring them in a hot frying pan.
  7. Remove the chicken and pineapple from the oven.
  8. Squeeze over the lime juice and toss everything together with the chopped shallot.
  9. Serve sprinkled with coriander, with the avocado and taco wraps on the side.

Notes

Double-check ingredient labels for gluten and ensure proper utensil usage to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/one-pan-chicken-pineapple-tacos/