Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

Step 2: Prepare the Chicken and Vegetables

Pat the chicken dry with paper towels and place it on the sheet pan. Add the pineapple chunks, sliced bell peppers, and red onion around the chicken.

Step 3: Make the Chipotle Marinade

In a small bowl, whisk together the olive oil, minced chipotle peppers in adobo, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, honey, and lime juice. Pour this mixture evenly over the chicken and vegetables, tossing everything to ensure even coating.

Step 4: Roast in the Oven

Spread everything into an even layer and place the sheet pan in the oven. Roast for 25-30 minutes, flipping the chicken halfway through, until the chicken is fully cooked (internal temperature of 165°F/75°C).

Step 5: Shred or Slice the Chicken

Remove the chicken from the oven and let it rest for 5 minutes. Then, slice it into strips or shred it using two forks. Toss the chicken with the pan juices to keep it juicy and flavorful.

Step 6: Warm the Tortillas

While the chicken is resting, warm the tortillas on a dry skillet over medium heat for about 30 seconds per side until soft and slightly charred.

Step 7: Assemble the Tacos

Fill each tortilla with a generous portion of chipotle chicken, roasted pineapple, and bell peppers. Top with crumbled queso fresco, avocado slices, pickled red onions, fresh cilantro, and a drizzle of sour cream or crema. Serve with lime wedges for an extra burst of freshness.