Ingredients
Scale
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot, thinly sliced
- 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
For the Marinade
- 2 tablespoons chipotle paste
- 2 tablespoons runny honey
- 1½ teaspoons tomato puree
- 1 teaspoon salt
- 2 large garlic cloves, minced
Instructions
- Preheat the oven to 220°C (425°F).
- Mix the chipotle paste, honey, tomato puree, salt, and garlic in a bowl.
- Coat the chicken thoroughly with the marinade.
- Arrange the chicken and pineapple on a baking tray.
- Roast for 25–30 minutes until the chicken is fully cooked and the pineapple is caramelized.
- Rest the chicken for 5 minutes before slicing.
- Warm the tortillas.
- Fill each tortilla with chicken, pineapple, shallot, avocado, and coriander.
- Finish with fresh lime juice and serve immediately.
Notes
- Marinating the chicken longer creates even deeper flavor.
- Warm tortillas before filling to keep them soft and prevent cracking.
- Add fresh lime juice just before serving for the brightest flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: 1 hour 5 minutes
- Method: Oven-Roasted, One Pan
- Cuisine: Mexican-Inspired
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