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Sheet Pan Chicken Chipotle and Pineapple Tacos

Sheet pan chicken chipotle pineapple tacos with caramelized, smoky-sweet chicken and blistered pineapple piled into warm tortillas. Oven-roasted until the edges turn golden, then finished with cotija, cilantro, sour cream, and lime for bright Tex-Mex flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan taco filling
  • 1.5 lb boneless skinless chicken thighs Cut into strips.
  • 2 cup fresh pineapple Cubed.
  • 1 red onion Sliced into wedges.
Chipotle marinade
  • 2 chipotle peppers in adobo Minced.
  • 2 tbsp adobo sauce From the can.
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 2 clove garlic Minced.
  • 1 tsp cumin
  • 1 salt To taste.
Taco assembly
  • 8 corn or flour tortillas Small; warmed.
  • 1 cotija cheese For serving.
  • 1 fresh cilantro For serving.
  • 1 sour cream For serving.
  • 1 lime wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken and pineapple
  1. Whisk together the chipotle peppers in adobo (minced), adobo sauce, olive oil, lime juice, honey, garlic, cumin, and salt to taste until smooth.
  2. Toss the chicken thighs, cubed pineapple, and red onion with the marinade, then rest for 20 minutes to let flavors soak in.
Roast on a sheet pan
  1. Preheat the oven to 425°F and line a sheet pan with foil, then spread the marinated chicken, pineapple, and onion in a single layer.
  2. Roast for 22-25 minutes at 425°F until the chicken is cooked through and the pineapple plus the edges are caramelized.
Warm tortillas and assemble
  1. Warm the tortillas over a gas flame or in a dry skillet until pliable and lightly toasted.
  2. Fill each tortilla with the chipotle chicken and caramelized pineapple mixture.
  3. Top with cotija, fresh cilantro, a dollop of sour cream, and finish with a squeeze of lime.

Notes

For the deepest caramelized edges, don’t overcrowd the sheet pan—use a second pan if needed. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400°F oven just until warmed through (microwave works but softens the caramelization). Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium adobo sauce or cut back on added salt.