Sheet pan pineapple chicken tacos served with avocado cream. Get the recipe.

By Julie Brinkley

With the start of a new school year upon us, easy, tasty and healthy dinners are what's on the menu.

And this recipe for sheet pan pineapple chicken tacos with avocado cream checks all the boxes.

And the best part: easy clean up.

Click here to watch a video on how it’s all made.

WHAT YOU NEED

2 lbs. boneless skinless chicken thighs

1 heaping cup fresh pineapple chunks

MARINADE

1 large chipotle chile in adobo, plus 2 tbsp. adobo sauce – chopped

3 tbsp tomato paste

4 cloves garlic – grated

1/4 cup honey

1 tbsp salt

FOR SERVING

Creamy avocado salsa (keep scrolling for recipe)

12 tortillas - corn or flour

1 bunch cilantro, roughly chopped

1 onion, finely chopped

3-4 radishes, thinly sliced

3-4 juicy limes

HOW TO MAKE IT

Preheat the oven to 425.

In large bowl, whisk together marinade ingredients; toss the chicken with marinade until it is evenly coated. Set for at least 10 minutes.

Arrange marinated chicken on a sheet tray. Scatter the pineapple slices over the chicken.

Bake for 25 minutes, turning halfway through.

After 25 minutes turn the oven to broil and broil for five minutes or until the chicken and pineapple are caramelized and slightly charred.

Take the sheet pan out of the oven and squeeze the juice of two limes over the chicken and pineapple.

Roughly chop the chicken then serve with warm tortillas, salsa, extra lime wedges, radish slices, onions, and cilantro.

Enjoy immediately!

AVOCADO CREAM

1 large ripe avocado

1/2 c cilantro leaves and stems, roughly chopped

3 tomatillos, husks removed, quartered

1/2 jalapeño, stem and seeds removed

1/2 white onion

2 cloves garlic

1/4 c lime juice

1 tsp salt water

Put all of the ingredients into a food processor or blender; pulse until the mixture is mostly smooth and no big chunks remain.

Season to taste with additional lime juice and salt.

If the mixture is too thick, add a few tablespoons of water until it reaches desired consistency.