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Sheet Pan Chicken, Chipotle & Pineapple Tacos

Looking for a delicious and easy meal? Try these Sheet Pan Chicken, Chipotle & Pineapple Tacos! With juicy marinated chicken thighs, fresh pineapple, and vibrant veggies all roasted together, it's a burst of flavor in every bite. Serve in warm corn tortillas topped with cilantro and avocado for an extra treat. Ready in just 50 minutes, it's perfect for family dinners or casual gatherings. Don’t forget the lime wedges for a zesty finish!
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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

2 tablespoons olive oil

2 tablespoons chipotle in adobo sauce, minced

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

8 small corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado slices (optional)

Instructions
 

Preheat the oven: Preheat your oven to 425°F (220°C).

    Prepare the marinade: In a large bowl, combine olive oil, minced chipotle, garlic powder, cumin, smoked paprika, salt, and pepper.

      Marinate the chicken: Add the chicken thighs to the bowl and toss until they're well coated. Let them marinate for about 15-20 minutes to absorb the flavors.

        Arrange on the sheet pan: On a large baking sheet, arrange the marinated chicken thighs in the center. Scatter the diced pineapple, sliced red bell pepper, and sliced onion around the chicken.

          Bake: Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

            Shred the chicken: Remove the pan from the oven and let the chicken rest for a few minutes. Then, shred it into bite-sized pieces using two forks.

              Warm the tortillas: While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

                Assemble the tacos: To assemble, place the shredded chicken, pineapple bits, and veggies on each tortilla.

                  Garnish: Top with fresh cilantro and avocado slices if desired. Serve with lime wedges on the side.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6