Sheet Pan Chipotle Chicken Pineapple Tacos

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My sheet pan chipotle chicken pineapple tacos are the perfect weeknight meal! I love being able to toss everything on a sheet pan and bake it. It’s got the perfect level of spice with a little sweetness from the pineapple!

When someone asks me what recipe I recommend for busy nights or when they don’t feel like cooking, I always recommend these tacos! They’re so simple to toss together and taste amazing.

You can serve this taco meat on homemade flour tortillas or tortilla chips to make nachos! We love it both ways; they’re equally delicious.

Why You’ll Love This Recipe

1. Quick weeknight meal: It only takes 10 minutes to assemble, making it perfect for busy nights.
2. Delicious flavor: You get sweet, savory, and spicy from the seasonings, pineapple, and onions!
3. Hands-off cooking: After tossing everything onto the sheet pan, it bakes in the oven, no hands-on cooking needed.
4. Wholesome ingredients: each ingredient is simple and wholesome; no pre-made ingredients here!

Ingredients

• fresh pineapple chunks: you can also use frozen
• red onion: white or yellow onion works well too
• chipotle seasoning: get a pure chipotle seasoning with very few additives
• ground black pepper: already ground or freshly cracked both work
• sea salt: this is my favorite wholesome cooking salt
• boneless, skinless chicken breast: you could swap this for a few boneless chicken thighs
• fresh garlic cloves: you can use garlic powder instead if desired
• honey: I recommend raw, unfiltered honey

Tools You May Need

• tongs
• rimmed sheet pan
• cutting board
• knife for chopping produce

How to Make Sheet Pan Chipotle Chicken Pineapple Tacos

Prep Before Starting

Line a rimmed sheet pan with parchment paper and preheat oven to 425 degrees Fahrenheit.

Roughly dice onion into small pieces and cut pineapple into chunks (if you haven’t already). Set both aside.

In a small bowl add chipotle seasoning, ground black pepper, and sea salt. Mix to combine and set aside.

Assemble the Sheet Pan

Place whole chicken breast in the middle of the prepared sheet pan along with diced onions and pineapple chunks.

Add minced garlic cloves, sprinkle on all of seasoning mixture, and drizzle honey over the top of everything.

Bake in the preheated oven at 425 degrees Fahrenheit for 25 minutes or until chicken is fully cooked.

Shred Chicken and Serve

When fully cooked, remove parchment paper so everything is on the sheet pan to prevent pieces of paper getting into your food. Let rest for 2 minutes.

Shred chicken with 2 forks (or place in a bowl and shred with an electric mixer on low speed).

Toss shredded chicken with onions and pineapple chunks to evenly season then serve on tortillas or tortilla chips. Enjoy!

Variations

• Make it even spicier: Add diced jalapenos for even spicier tacos
• More veggies: Add diced green bell peppers for more vegetables.
• Add salsa: If you want it more saucy, add some of your favorite salsa before serving.

How to Serve

You can serve this taco meat on flour tortillas, corn tortillas, tortilla chips, and even rice! Here are a few delicious sides to serve with these tacos:

• Homemade jalapeno cheese dip
• Cheddar cheese dip
• Side of brown or white rice
• Salsa
• Guacamole

My Tips

1. Read the entire recipe before you get started so you know what to expect.
2. Wait to make any adjustments until you’ve made it once.
3. Use fresh spices; make sure they haven’t been sitting in the spice rack for years.
4. Make sure the pineapple is ripe; this will ensure the perfect amount of sweetness.

How to Store, Freeze, and Reheat Leftovers

Storing Instructions

You can store leftovers in the fridge for up to 2 days. I recommend using a glass storage container.

Freezing Instructions

I recommend storing leftovers in a freezer-safe container, preferably glass. Frozen taco meat will last up to 3 months in the freezer.

How to Reheating

The best way to reheat these leftovers is to place the meat in the oven at 400 degrees Fahrenheit until warmed. This keeps the flavor and texture similar to the day you made it! You can either thaw before warming or reheat from frozen.

Recipe FAQs