Sheet Pan Mexican-Inspired Chicken Tacos with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

An easy sheet pan chicken taco recipe featuring smoky, spiced chicken with a bright, sweet charred pineapple salsa for a fresh finish. This Mexican recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 1.5 lbs), sliced into strips boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh pineapple chunks
• 1 medium, diced red bell pepper
• 1/2 medium, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 8 small corn tortillas

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 4 sliced chicken breasts with 3 tbsp olive oil, 2 tsp chili powder, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the seasoned chicken strips evenly on a large rimmed baking sheet. Add 2 cups fresh pineapple chunks and 1 medium diced red bell pepper around the chicken.
3. Step 3: Roast in the preheated oven for 18-20 minutes, flipping chicken halfway through, until chicken is cooked through and pineapple edges are lightly charred.
4. Step 4: While chicken roasts, combine 1/2 chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice in a small bowl to create a quick salsa.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by layering chicken strips, roasted pineapple and bell pepper, and spooning the fresh onion-cilantro salsa on top. Serve immediately.