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Are you ready to tantalize your taste buds with a vibrant explosion of flavors? The Sizzlin' Sheet Pan Chicken, Chipotle & Pineapple Tacos is the perfect dish for anyone looking to elevate their taco night into a fiesta of sweet and spicy goodness. This recipe embraces the rich, smoky undertones of chipotle, complemented by the bright and juicy notes of fresh pineapple, creating a unique taco experience that is as satisfying as it is delicious.

Sheet Pan Chicken, Chipotle & Pineapple Tacos

Enjoy a tropical twist with these Sizzlin' Sheet Pan Chicken, Chipotle & Pineapple Tacos! This easy recipe combines tender, flavorful chicken thighs with juicy pineapple, colorful bell peppers, and spices, all roasted to perfection on a sheet pan. Perfect for a quick weeknight dinner, these tacos are topped with fresh cilantro and served with lime wedges. Ready in just 45 minutes, they're sure to become a family favorite!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup fresh pineapple chunks (or canned, drained)

1 red bell pepper, sliced

1 yellow onion, sliced

3 tablespoons olive oil

2 tablespoons chipotle sauce (or adobo sauce from canned chipotles)

2 teaspoons ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

8 small corn tortillas

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large mixing bowl, combine the chicken thighs, pineapple chunks, sliced bell pepper, and onion.

      In a small bowl, whisk together the olive oil, chipotle sauce, ground cumin, smoked paprika, salt, and pepper. Pour the mixture over the chicken and vegetables, tossing well to coat everything evenly.

        Spread the mixture evenly on a sheet pan in a single layer. Make sure the chicken and vegetables are not overcrowded for even cooking.

          Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the edges of the vegetables are slightly caramelized.

            Remove from oven and let it rest for a few minutes. Then, shred the chicken using two forks.

              Warm the corn tortillas in a dry skillet or microwave, just until pliable.

                To assemble the tacos, place a generous amount of the chicken and vegetable mixture onto each tortilla.

                  Top with fresh chopped cilantro and serve with lime wedges on the side.

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