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Tacos have long been a beloved dish across various cultures, celebrated for their versatility and ability to accommodate an array of flavors and ingredients. Whether you're enjoying a traditional beef taco or experimenting with innovative fillings, the taco serves as a perfect canvas for culinary creativity. Among the myriad of taco variations, one that stands out for its unique flavor combination is the Chipotle Pineapple Chicken Taco. This delightful dish marries the smoky heat of chipotle peppers with the sweet, tropical notes of fresh pineapple, creating a taste sensation that is both exciting and satisfying.

Sheet Pan Chicken, Chipotle & Pineapple Tacos

Get ready for a flavor explosion with these Chipotle Pineapple Chicken Tacos made on a sheet pan! This easy and delicious recipe features juicy marinated chicken thighs, fresh pineapple, and colorful veggies all roasted to perfection. Just shred the chicken, warm up some corn tortillas, and assemble with a sprinkle of fresh cilantro and lime juice. Perfect for a quick weeknight dinner or a fun gathering with friends! Enjoy the vibrant flavors and the ease of cleanup with this one-pan wonder!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup fresh pineapple, diced

1 small red onion, sliced

1 red bell pepper, sliced

2 tablespoons olive oil

2 tablespoons chipotle sauce (or 1-2 chipotle peppers in adobo sauce, minced)

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and black pepper, to taste

8 small corn tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a mixing bowl, combine the olive oil, chipotle sauce, garlic powder, cumin, smoked paprika, salt, and black pepper. Whisk until well combined.

      Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is well coated. Let them marinate while you prep the veggies.

        Prepare the Sheet Pan: On a large sheet pan, spread out the sliced red onion and bell pepper evenly. Add the diced pineapple on top.

          Add the Chicken: Place the marinated chicken thighs directly on top of the veggies and pineapple.

            Roast: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

              Shred the Chicken: Once cooked, remove the sheet pan from the oven. Allow the chicken to rest for a few minutes, then shred it using two forks. Mix it with the veggies and pineapple on the sheet pan.

                Prepare the Tortillas: Warm the corn tortillas on a skillet for about 30 seconds per side, or until they are pliable.

                  Assemble the Tacos: Fill each tortilla with the chicken, pineapple, and veggie mixture.

                    Garnish: Top with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6