Name: Sheet Pan Chicken, Chipotle & Pineapple Tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into strips; 1 1/2 cups pineapple, cut into small chunks; 2 tablespoons olive oil; 2 tablespoons chipotle peppers in adobo sauce, chopped; 1 red onion, thinly sliced; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon salt; 8 small corn or flour tortillas; Fresh cilantro, chopped (for garnish); Lime wedges, for serving

It All Started With a Pineapple and a Weeknight Panic

I’ll be honest: the first time I made these sheet pan chicken, chipotle & pineapple tacos, I was panicking. It was one of those Tuesdays where I got distracted by life’s general mayhem (lost my keys, the dog decided the mail was delicious…), and suddenly dinner was a last-minute scramble. I had some sad chicken thighs, a can of chipotle chiles that had been lurking in the cupboard forever, and a pineapple I’d bought with slightly-too-much optimism. Three years and umpteen pans later, this meal still saves my bacon, and in my house it’s the one thing my teenage son will always say yes to. Well, unless I burn it — but that was just that one time. Don’t ask.

Why You’ll Fall Hard for These Tacos (Like I Did)

I turn to these tacos whenever I need to feed a picky crew — or just want to avoid washing a bunch of pots. My family goes wild for them, mostly because you get those crispy chicken edges and the roasted pineapple sweetness; a combo that just works (like peanut butter and pickle sandwiches… wait, just me?). Also, with everything happening on one sheet pan, clean-up is a breeze. I used to sweat over achieving perfect taco fillings, but I’ve realized that a little char on the pineapple is always better, and no one minds a little chicken-and-chipotle mix on the veggies. Actually, that’s what makes it great.

Ingredients (With a Few Swaps and Stories)

4 boneless skinless chicken thighs (sometimes I use breasts, but they dry out fast — thighs are more forgiving)
1/2 a big fresh pineapple, cored and cubed (if I’m lazy, I just buy pre-cut; canned pineapple works in a pinch, but don’t tell my cousin Maribel)
1 large red bell pepper, sliced (orange or yellow is fine, even an anaheim if that’s haunting your crisper)
1 small red onion, sliced — or white, or honestly whatever onion I have lying around
2 tablespoons olive oil (I sometimes sneak in avocado oil if I’m feeling fancy… but mostly it’s supermarket olive oil)
2 chipotle peppers from a can in adobo, chopped — plus a spoonful of that adobo sauce
1 teaspoon ground cumin (optional, but it adds a nice, earthy vibe)
1/2 teaspoon kosher salt
A big squeeze of lime (like half a juicy one, but I’m not judging how much you love lime)
Soft corn tortillas (sometimes I cheat and use flour ones — life’s too short)
For serving: chopped cilantro, diced red onion, crumbled queso fresco, hot sauce (I’ve used everything from Cholula to this odd local raspberry habanero sauce that’s… surprising in a good way)

How I (Usually) Pull This Off: Step-by-Step

Preheat your oven to 220°C, which is about 425°F. (Or a smidge hotter if your oven runs cold, like mine. Honestly, it’s a bit of an old clunker but it gets the job done.)
Toss the chicken, pineapple, pepper, onion, olive oil, chipotle, adobo, cumin, and salt together right on the sheet pan. Actually, I used to mix this in a bowl, but why dirty a dish when your hands work just fine here? I sometimes use tongs, but my hands do the best job.
Spread everything out in a vaguely-even layer. If some pieces are crowding, just nudge them apart — but a little overlap is fine. Also, this is where I usually sneak a taste of the pineapple to “make sure it’s not too sweet” (it always is, and that’s perfect).
Roast in the oven for about 23–25 minutes, until the chicken’s cooked (no pink left — check a piece to be sure) and the pineapple looks charred in spots. If you want extra color, you can crank on the broiler at the end for 2-3 minutes. Don’t wander off! (I did once; my smoke alarm told me all about it.)
Let it rest for a minute. Squeeze that lime on top. Slice the chicken into bite-size pieces (or just hack at it with your spatula if you’re impatient like me). Drag any pan juices right over the top. You want that flavor!
Meanwhile, warm up your tortillas — I throw them right on the burner with tongs, a few seconds per side. Not required, but it makes them taste better. If you don’t trust your open flame, a dry skillet is fine. Or just zap ’em in the microwave, I won’t tell.
Set everything out buffet style: chicken, pineapple, veg, tortillas, toppings. Let people build their own. (Kids will, of course, avoid the onion. Nothing new under the sun.)

Notes (A.K.A. Stuff I’ve Learned the Hard Way)

Marinate the chicken in advance if you want! But I almost never remember and it still tastes great. Overnight’s ideal, but even an hour is better than nothing. That said, ‘straight form the fridge’ works too.
Canned pineapple’s fine, but fresh caramelizes more and doesn’t get that weird tangy aftertaste.
Mixing chipotles and adobo is messy; I’ve stained two shirts and counting. Wear an apron if you care.
If you have leftovers (rare in my house), they’re killer over rice the next day.

Variations I’ve Tried (and One Flop…)

I swapped out chicken for shrimp once — it’s delicious, but don’t cook them the same length as chicken. They get rubbery fast. Ask me how I know.
Sometimes I add thinly sliced jalapeños before roasting for more kick. Not for the faint of heart (or kids with opinions).
Tried tofu instead of chicken for my vegan pal; it was… passable? Maybe I just didn’t get the press-dry method right. Still working on it.

Equipment: The Essentials (& Some Cheeky Workarounds)

One decent-sized sheet pan (mine’s warped and weird, but it still roasts up a treat)
Sharp knife for prepping – or use kitchen shears for chicken, which I do when I’m feeling a bit lazy
Cutting board (or in a pinch, I’ve used an upside-down baking sheet — not ideal, but hey, needs must)
Tongs (hands are fine, just wash them!)

Sheet Pan Chicken, Chipotle & Pineapple Tacos

How to Store It (Not That It Ever Lasts, Honestly)

If, by some miracle, you have leftovers: scoop the chicken, roasted pineapple and veggies into an airtight container. Fridge for up to 2 days. Reheat in a skillet for best flavor — or zap in the microwave (but the tortillas get weird if nuked). Honestly, it’s rare we have anything left by morning, but a taco for breakfast is a pretty good reason to try for leftovers, isn’t it?

What Do You Serve These With? Here’s What I Do

We usually just do chips and guacamole, because I’m not out here trying to win a culinary award on a Tuesday night. If I’m feeling proper, I’ll whip up a napa cabbage slaw on the side (here’s a handy one I riff on). Palomas are a family favorite “grown-up” drink. My cousin likes Mexican rice, but somehow it always distracts me from eating more tacos, so I skip it.

Wanna Avoid My Rookie Mistakes? Here’s a Few…

Don’t crowd your pan too much — everything steams instead of roasts and you miss those good caramelized bits. I’ve made that mistake on autopilot a dozen times.
If you try to rush the broiler step, odds are you’ll end up with soggy tortillas and burnt pineapple. Trust me, patience is a virtue (even if you’re starving).
Resist overloading your tortillas — they always tear and you end up with taco all over your shirt. Not a great look.

FAQ: Some Questions Folks Actually Ask Me

Can I use chicken breast instead of thighs?: Absolutely, just cut back the cook time a few minutes. They dry out faster. Thighs are more forgiving, but sometimes all I have is breast meat, too.
What if I can’t find chipotles in adobo?: Good news: smoked paprika plus a chopped jalapeño kind of gets you there; or there’s this decent paste form (more info here). In a pinch, any smoky hot sauce gives a similar whisper of heat. Not quite the same, but better than nothing.
How spicy are these tacos, really?: Medium? Honestly, it varies. Sometimes I go heavy on chipotle and regret it, but a spoonful of sour cream fixes most sins.
Any gluten in this recipe?: If you stick with corn tortillas, nope! But always check labels if you’re celiac — some store-bought tortillas add wheat, which is a cheeky move. I learned that the hard way.

A Quick Tangent: Why Pineapple on Savory Tacos Rocks

Okay, not strictly necessary info here, but: if you’ve never combined sweet-with-heat, now’s the time. Something about roasted pineapple and chipotle together makes me think of street carts in Mexico City (which is wild because, honestly, I’ve never been there — but a good food fantasy never hurt anyone).

And one more thing: next time you end up with leftover pineapple, toss it into fried rice or on a pizza. Waste not, want not, eh?

Sheet Pan Chicken, Chipotle & Pineapple Tacos Guide