Description
Delicious tacos featuring juicy chicken thighs, fresh pineapple, and a tangy chipotle marinade, perfect for quick weeknight dinners.
Ingredients
Scale
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot
- Juice of 1 lime, plus extra wedges for serving
- Small handful fresh coriander, roughly chopped
- 1 ripe avocado, cubed
- 8 small corn or flour tortillas
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves
Instructions
- Whisk together all the marinade ingredients into a medium bowl, crushing the garlic into the sauce.
- Roughly chop the chicken into bite-sized pieces and toss in the marinade until well coated. Set aside to marinate while the oven is heating up.
- Preheat the oven to 200 degrees Celsius.
- Spread the chicken out across a baking tray and sprinkle over the pineapple chunks.
- Roast in the oven for 30 minutes until the chicken is cooked through.
- Meanwhile, peel and finely chop the shallot, prepare the avocado, and if you’re using corn rather than flour tortillas, cook them by lightly charring them in a frying pan or directly onto the AGA hot plate.
- Remove the chicken and pineapple pieces from the oven.
- Squeeze over the lime juice and toss everything together on the tray with the chopped shallot.
- Serve sprinkled with the coriander, with the avocado and taco wraps on the side.
Notes
Marinate chicken longer for deeper flavor. Adjust chipotle paste to taste for spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg