Description
A quick and comforting dish that brings together sweet pineapple and smoky chipotle, served in tortillas for a family-friendly meal.
Ingredients
Scale
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot
- 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
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves
Instructions
- Whisk together all the marinade ingredients into a medium bowl, crushing the garlic into the sauce.
- Roughly chop the chicken into bite-sized pieces and toss in the marinade until well coated. Set aside to marinate while the oven is heating up.
- Preheat the oven to 200°C. Once it is hot, spread the chicken out across a baking tray and sprinkle over the pineapple chunks. Roast for 30 minutes until the chicken is cooked through.
- Meanwhile, peel and finely chop the shallot, prepare the avocado, and if using corn tortillas, lightly char them in a very hot pan.
- Remove the chicken and pineapple from the oven. Squeeze over lime juice and toss everything together with the chopped shallot. Serve with coriander, avocado, and tortillas on the side.
Notes
If you have time, marinate the chicken longer for more flavor. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg