Step 1

Add the chipotle peppers, pineapple, garlic, lime juice, salt, and cumin to a food processor or blender. Blend on high speed until completely smooth. Set 1/3 cup of the marinade aside.

Step 2

Place the chicken thighs in a large bowl or container, then cover with the remaining marinade. Place in the refrigerator to marinate for at least 20 minutes and preheat oven to 400 degrees. Line a large sheet pan with parchment paper.

Step 3

Place the marinated chicken on the sheet pan, spaced apart, and bake for 30 minutes. Turn the oven to high broil and bake for another 5 minutes. While the chicken bakes, warm the tortillas (I like to quickly warm on a skillet with a little bit of avocado oil 2-3 at a time).

Step 4

Once the chicken is out of the oven and cooled down slightly, shred it up with two forks or an electric mixer.

Step 5

Assemble the tacos with even servings of shredded cabbage, chicken, pineapple, cilantro, and lime juice on top of each one. Drizzle the reserved marinade on top and enjoy immediately for best results. Store leftover chicken in an airtight container in the refrigerator for 3-4 days.