Cooking Instructions

• In a medium bowl, combine the chipotle paste, runny honey, tomato puree, and salt. Crush the garlic cloves directly into the mixture, then whisk until smooth and aromatic. Chop the chicken thighs into bite-sized pieces and toss them in the marinade, ensuring every piece is nicely coated. Let the chicken marinate while you preheat the oven.
• Preheat your oven to 200°C (390°F). Once it’s heated, spread the marinated chicken across a large baking tray. Scatter the fresh pineapple chunks evenly over the chicken. Roast everything for 30 minutes, or until the chicken is golden, juicy, and fully cooked through, while the pineapple caramelizes at the edges.
• While the chicken and pineapple are roasting, peel and finely mince the shallot, cube the avocado, and chop the coriander. If you’re working with corn tortillas, warm them by briefly charring each side in a hot dry skillet or directly on a heat-safe surface until they’re lightly blackened and pliable. Flour tortillas can be briefly warmed in the microwave or oven.
• Take the tray out of the oven. Squeeze the juice of one lime over the chicken and pineapple, then sprinkle with the chopped shallot. Toss everything gently on the tray to meld those bright, tangy flavors. Serve the mixture hot, garnished generously with coriander, and pile onto tortillas with creamy avocado cubes on the side. Add extra lime wedges for a citrusy kick!