Sheet pan chicken al pastor tacos with pineapple salsa
Sheet pan dinners are the best, especially when they serve a crowd, making your entertaining needs a breeze. Spiced chicken thighs and roasted peppers with a zesty fresh pineapple salsa have never tasted better.
Ingredients
- 4 cloves garlic, finely grated or minced
- 2 Tbsp (30 mL) adobo sauce (from canned chipotle peppers; freeze remaining for another use)
- ¼ cup (60 mL) orange juice (or juice of one large orange)
- 2 Tbsp (30 mL) apple cider vinegar
- 1 Tbsp (15 mL) chili powder
- 1 tsp (5 mL) each ground cumin, dried oregano, salt and pepper
- Pinch ground cloves
- 2 lb./900 g boneless, skinless chicken thighs (about 8)
- 1 large onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 ½ cups (375 mL) finely diced pineapple
- ¼ cup (60 mL) diced red onion
- 1 jalapeno, seeded, diced
- ¼ cup (60 mL) chopped fresh cilantro
- Juice of one lime (about 2 Tbsp/30 mL)
- 16 small (6"” round) flour tortillas
Instructions
Mix garlic, adobo sauce, orange juice, vinegar, chili powder, cumin, oregano, salt, pepper and cloves in a small bowl. Remove 2 Tbsp (30 mL) and toss remaining in a large bowl with chicken thighs, coating well. Refrigerate for one hour or overnight.
Mix reserved 2 Tbsp (30 mL) marinade with onion and peppers in another bowl. Set aside.
Mix pineapple, red onion, jalapeno, cilantro and lime in a small bowl. Cover and refrigerate until needed.
Preheat oven to 425°F (220°C).
Line one medium baking sheet with foil or parchment paper. Place marinated chicken on baking sheet, leaving a little space in between. Discard marinade. Place marinated onions and peppers on second medium baking sheet. If you only have one large baking sheet, use foil under chicken, creating a lip to reduce juices from flowing into veggies once added.
Place chicken in preheated oven and cook for 20 minutes before adding baking sheet with onion and peppers. Cook for an additional 10 minutes.
Warm tortillas in large frying pan or griddle, or heat for 30 seconds in the microwave before filling with chicken, veggies and topping with pineapple salsa.
Tips
- Low-carb option: Skip the tortilla’s and double the roasted veggies and make this dish a meal in a bowl.
- For 4 servings: The recipe can be easily halved to serve 4 people or make only half the salsa and cook the chicken and veggies, freezing half for another meal.
- Substitution: Adobo sauce comes from canned adobo peppers and is smoky with a bit of heat, making it perfect for this dish. If you can’t find them in a local grocery store, you can substitute by increasing the chili powder to 2 Tbsp (30 mL), increasing the ground cumin to 2 tsp (10 mL) and adding 1 Tbsp (15 mL) water.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 390 | |||
| Fat 11 g | 15 % | ||
| Saturated Fat 3 g + Trans Fat 0 g | 15 % | ||
| Cholesterol 80 mg | |||
| Sodium 600 mg | 26 % | ||
| Carbohydrate 45 g | |||
| Fibre 3 g | 11 % | ||
| Sugars 8 g | 8 % | ||
| Protein 28 g | |||