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Tacos are a beloved staple in many households, celebrated for their versatility and flavor potential. Among the myriad of taco variations, the Chipotle Pineapple Chicken Tacos stand out with their vibrant combination of smokiness and sweetness. This dish artfully marries the bold flavors of chipotle peppers with the juicy freshness of pineapple, creating an irresistible culinary experience. Whether you're preparing for a casual weeknight dinner or planning a festive taco night with friends and family, these tacos are your go-to option.

Sheet Pan Chicken, Chipotle & Pineapple Tacos

Elevate your taco night with these delicious Chipotle Pineapple Chicken Tacos made on one convenient sheet pan! You'll love the balance of spicy and sweet flavors from marinated chicken thighs and fresh pineapple, all roasted alongside bell peppers and onions. Easy to prepare and bursting with flavor, these tacos are perfect for family gatherings or a weeknight meal. Serve with warm tortillas, fresh cilantro, and lime for the ultimate experience!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup fresh pineapple, diced

1 red bell pepper, sliced

1 yellow onion, sliced

3 tablespoons olive oil

2 tablespoons chipotle in adobo sauce, minced (adjust to taste)

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

8 small corn tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

    In a bowl, mix together the olive oil, chipotle in adobo, garlic powder, cumin, smoked paprika, salt, and black pepper to create a marinade.

      Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes (or up to overnight in the fridge for deeper flavor).

        While the chicken is marinating, prepare the vegetables. Place the sliced bell peppers and onions on the sheet pan and drizzle with a bit of olive oil, tossing to coat evenly.

          Once the chicken has finished marinating, place the thighs on the sheet pan alongside the veggies. Scatter the diced pineapple over everything.

            Bake in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown. Vegetables should be tender and slightly caramelized.

              Remove from the oven and let sit for a few minutes before slicing the chicken into strips.

                Warm the corn tortillas in a dry skillet or microwave, then begin assembling your tacos by adding strips of chicken, some roasted vegetables, and a sprinkle of fresh cilantro.

                  Serve with lime wedges on the side for squeezing over the tacos.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6