Easy weeknight dinner coming at you! There’s nothing better than a one pan meal – and this one is a family favorite around our house. We usually make these as tacos – but the chicken, pineapple + flavors are also so good over a bowl of rice. This would also be so easy, nutritious & delicious as meal prep option for the week. This will be good in the fridge in an airtight container for up to a week!
Hot tip: wait to shred the chicken until the very end (as opposed to pre-dicing) because all of the yummy, juicy flavors get soaked up and make for an even flavorful chicken once you shred it!
One Pan Pineapple Chicken Tacos
Servings 4
Ingredients
- optional marinade for chicken I like using Primal Kitchen’s teriyaki marinade
- 4 – 6 chicken thighs or breasts
- 3 cups pineapple chopped
- ⅓ cup chopped cilantro
- ¼ cup chopped jalapeños
- garlic powder to taste
- salt & pepper to taste
- 1 cup low sodium soy sauce or coco aminos
- 2 tbsp honey or agave
- ¼ cup light brown sugar
- 1 lime
- cotija cheese for garnish
Instructions
- If marinating chicken, place chicken into a plastic bag or bowl and coat in marinade. Refrigerate for at least 2 hours.
- Preheat oven to 400 degrees & then make the sauce. In a medium bowl, combine soy sauce, honey and brown sugar until fully combined and smooth.
- Place chicken on parchment paper lined sheet pan. Season with garlic powder, salt and pepper.
- Scatter chopped pineapple throughout the sheet pan.
- Add chopped cilantro and jalapeños over top chicken & pineapple.
- Pour sauce over entire sheet pan.
- Bake at 400 for 25-30 minutes.
- Take out, shred chicken, and make tacos! Top with lime juice, extra cilantro and cotija cheese.
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