Sheet Pan Pineapple Chipotle Chicken Tacos with Jalapeño Sauce
A ridiculously easy sweet, smoky, and spicy combination that all comes together on the sheet pan.
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equipment
ingredients
Chicken
- 1 lb boneless skinless chicken thighs
- 2 Tbsp olive oil
- 4 chipotle chilies in adobo chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 poblano or anaheim pepper
- 1 yellow onion quartered
- 1 1/2 cups fresh pineapple chunks
Creamy Jalapeño Sauce
- 1 to 2 jalapeños I used 2 jalapenos because I like the sauce to be spicy!
- 1/2 cup plain greek yogurt
- Juice of 1 lime
- 1 tsp honey
- 1/4 tsp smoked paprika
- 1/4 cup cilantro leaves
Tacos
- 12 corn or flour tortillas warmed
- lime wedges
- freshly chopped cilantro
instructions
- Preheat the oven to 425˚F.
- Place chicken thighs, olive oil, chiles, salt, and pepper in a medium bowl. Toss together to coat and place on a rimmed sheet pan in a single layer.
- On the other half of the same pan, add poblano or anaheim pepper, onion quarters, pineapple chunks, and jalapenos. Roast for 15 minutes, until chicken is cooked through. Remove chicken from the sheet pan and set aside.
- Place the pan with veggies and pineapple back in the oven and turn on the broiler to High. Cook for an additional 1 to 2 minutes. Remove from the oven.
- Slice chicken, onion, and poblano or anaheim pepper. Set aside.
- Place the two jalapenos with remaining ingredients for the jalapeno sauce in a blender. Blend together well and taste. Season with salt and pepper to taste.
- Assemble tacos, dividing the chicken, sliced veggies, and pineapple between the tortillas. Top with creamy jalapeno sauce and serve with lime wedges and freshly chopped cilantro.