Description
This Al Pastor Chicken bursts with tropical flavors, juicy textures, and a bold chili kick. Perfect for tacos or bowls, it’s easy, colorful, and totally addictive—your new go-to Mexican dish!
Ingredients
Scale
- 1 1/2 pounds chicken thighs cut into quarters
- 6 1/2 tablespoons pineapple juice
- 1 tablespoon + 1 teaspoon white vinegar
- 1 tablespoon lime juice
- 1/2 large onion coarsely chopped
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 tablespoon achiote paste
- 2 tablespoons guajillo chili powder
- 1/2 cup pineapple chunks
- 1 tablespoon olive oil
Instructions
- Step 1: Blend pineapple juice, vinegar, lime juice, onion, garlic, and spices into a smooth marinade.
- Step 2: Pour marinade over chicken thighs and coat well.
- Step 3: Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
- Step 4: Heat olive oil in a skillet or grill pan over medium-high heat.
- Step 5: Cook chicken pieces until fully cooked and slightly charred, about 8–10 minutes per side.
- Step 6: Add pineapple chunks and sauté for 2–3 minutes until caramelized.
- Step 7: Let the chicken rest for a few minutes before slicing.
- Step 8: Serve hot with Classic Mexican Rice or pair with Mexican Candy Shots for a fun twist.
Notes
Marinate overnight for best flavor. Use medium-high heat for char and avoid overcrowding the pan. Let the meat rest before slicing to keep it juicy. Recipe curated by AlmaHerzog.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 222 kcal
- Sugar: 3 g
- Sodium: 939 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 85 mg
Keywords: Al Pastor Chicken, Mexican, Tacos, Pineapple Chicken, High Protein, Dinner