Go Back

Sheet Pan Chicken Chipotle and Pineapple Tacos

Sheet pan chicken chipotle pineapple tacos with caramelized chipotle-glazed chicken and blistered pineapple are roasted until edges turn golden and sweet. The smoky-sweet topping is then piled into warm tortillas with cotija, cilantro, sour cream, and lime for bright weeknight tacos.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple mixture
  • 1.5 lb boneless skinless chicken thighs cut into strips
  • 2 cup fresh pineapple cubed
  • 1 red onion sliced into wedges
Chipotle marinade
  • 2 chipotle peppers in adobo minced
  • 2 tbsp adobo sauce plus 2 tablespoons adobo sauce
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 2 clove garlic minced
  • 1 tsp cumin
  • 1 salt to taste
Taco serving
  • 8 small corn or flour tortillas warmed
  • 1 cotija cheese for serving
  • 1 fresh cilantro for serving
  • 1 sour cream for serving
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken, pineapple, and onion
  1. Whisk together the chipotle marinade ingredients, coating everything evenly with smoky, sweet flavor.
  2. Toss the chicken, pineapple, and red onion with the marinade, then rest for 20 minutes to let the flavors soak in and cling.
Roast on a sheet pan
  1. Preheat the oven to 425°F and line a sheet pan with foil for easy cleanup.
  2. Spread the chicken, pineapple, and onion in a single layer so they roast and caramelize instead of steaming.
  3. Roast for 22-25 minutes, until the chicken is cooked through and the pineapple and edges are caramelized, with visible browning.
Warm tortillas and assemble
  1. Warm the tortillas directly over a gas flame or in a dry skillet until pliable with light spots.
  2. Fill each tortilla with the chipotle chicken and caramelized pineapple mixture so the pan juices distribute.
  3. Top with cotija, cilantro, a dollop of sour cream, and a squeeze of lime for bright finishing contrast.

Notes

For best caramelization, use a single layer on the sheet pan and avoid overcrowding—extra space helps the pineapple blister. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan or in a skillet so the chicken doesn’t get watery. Freeze the cooked chicken-pineapple mixture for up to 2 months; thaw overnight in the fridge and reheat until hot. For a lower-sugar swap, replace honey with maple syrup or omit the honey and add an extra pinch of salt to keep flavor balanced.