Ingredients
Scale
- 4 skinless boneless chicken thighs
- 200g fresh pineapple chunks
- 1 small shallot
- Juice 1 lime, plus extra wedges for serving
- Small handful fresh coriander, roughly chopped
- 1 ripe avocado, cubed
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves
Instructions
- In a medium bowl, whisk together the marinade ingredients: chipotle paste, honey, tomato puree, salt, and crushed garlic. Cut chicken into bite-sized pieces and mix well in the marinade. Let it sit while preheating the oven to 200°C.
- Spread marinated chicken on a baking tray and add pineapple chunks. Roast for about 30 minutes until fully cooked.
- While roasting, prepare fresh ingredients by chopping shallot and cubing avocado.
- Once done, squeeze lime juice over the mixture and toss in chopped shallot directly on the tray. Serve with warm tortillas topped with fresh coriander and avocado.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 360
- Sugar: 10g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg