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Sheet Pan Chicken Chipotle & Pineapple Tacos

Sheet pan chicken chipotle pineapple tacos with a glossy caramelized glaze—roasted chicken and pineapple caramelize at high heat for tender, flavorful bites. Served in warm flour tortillas with fresh cilantro and diced red onion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican-Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and chipotle glaze
  • 2 lb boneless skinless chicken breasts Cubed before roasting.
  • 3 cup fresh pineapple chunks Use fresh for best caramelization and juicy texture.
  • 3 chipotle peppers in adobo Minced; include a little adobo for heat and flavor.
  • 3 tbsp adobo sauce From the can, or use the remaining adobo from the peppers.
  • 3 tbsp honey Helps create the glossy caramelized glaze.
  • 2 tbsp lime juice Freshly squeezed for brightness.
  • 2 clove garlic Minced.
  • 1 tbsp olive oil For roasting and browning.
  • 1 tsp cumin Ground.
  • 0.25 salt To taste; start with a pinch and adjust.
  • 0.25 pepper To taste; freshly ground if possible.
Toppings and serving
  • 8 flour tortillas Warmed to make filling easier to fold.
  • 1 fresh cilantro Chopped.
  • 1 diced red onion Raw for crunch and contrast.

Equipment

  • 1 sheet pan

Method
 

Roast the chicken
  1. Preheat the oven to 400°F. Toss the chicken cubes with olive oil, salt, and pepper on a large sheet pan, then spread into an even layer.
  2. Roast for 15 minutes until partially cooked. The chicken should look lightly browned at the edges.
Glaze with chipotle pineapple
  1. Whisk together chipotle peppers, adobo sauce, honey, lime juice, garlic, and cumin. Stir until the mixture is smooth and glossy.
  2. Add the pineapple chunks and the cooked chicken to the sheet pan, then pour the chipotle-pineapple mixture over everything. Make sure the chicken and pineapple are evenly coated.
Finish and assemble tacos
  1. Return to the oven and roast for 8-10 minutes until the chicken is cooked through and the pineapple is caramelized. You should see sticky glaze clinging to the chicken and golden edges on the pineapple.
  2. Warm the flour tortillas, then fill them with the chicken-pineapple mixture. Top with fresh cilantro and diced red onion before serving.

Notes

Pro tip: keep the chicken in a single layer so the glaze caramelizes instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot oven or skillet until warmed through. Freezing is not recommended because the pineapple can soften after thawing. For a lower-carb swap, use corn tortillas or serve over salad greens instead of tortillas (the chipotle-pineapple chicken stays excellent).