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Al Pastor Chicken

Irresistible Al Pastor Chicken with Sweet Pineapple Kick

Discover the irresistible flavors of Al Pastor Chicken, a festive dish featuring tender chicken thighs marinated with pineapple and spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 lb Boneless Chicken Thighs Choose boneless for quicker cooking and juicier results.
  • 1/2 cup Pineapple Juice Opt for unsweetened for balance.
  • 1 tbsp White Vinegar Substitute with apple cider vinegar for a fruitier flavor.
  • 1/4 cup Lime Juice Freshly squeezed is preferred for the best flavor punch.
  • 1/2 Onion, chopped Shallots work as a substitute.
  • 2 cloves Garlic Adds aromatic flavor that elevates the marinade.
  • 1 tsp Cumin Delivers earthy notes; swap with coriander for a different flavor profile.
  • 1 tsp Oregano A must for an authentic Mexican taste.
  • 1/2 tsp Cinnamon Introduces warmth and complexity to the overall flavor.
  • 1 tbsp Salt Essential for enhancing all flavors in the marinade.
  • 1/2 tbsp Black Pepper Provides subtle heat and deeper flavor notes.
  • 1 tbsp Achiote Paste Gives color and an authentic taste.
  • 2 tbsp Guajillo Chili Powder Imparts mild heat and rich color.
For Cooking
  • 1/2 cup Pineapple Chunks Fresh is best; canned is a viable alternative.
  • 1 tbsp Olive Oil Can easily be substituted with other vegetable oils.

Equipment

  • Blender
  • Skillet or Grill Pan
  • measuring cups and spoons

Method
 

Step-by-Step Instructions for Al Pastor Chicken
  1. In a blender, combine pineapple juice, white vinegar, lime juice, chopped onion, garlic, cumin, oregano, cinnamon, salt, black pepper, achiote paste, and guajillo chili powder. Blend for about 30 seconds until the mixture is smooth and well combined.
  2. Place the boneless chicken thighs into a large bowl or a resealable plastic bag. Pour the blended marinade evenly over the chicken, ensuring each piece is well coated. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 2 hours, allowing the flavors to meld.
  3. Heat a skillet or grill pan over medium-high heat and add olive oil. Once hot, remove the chicken thighs from the marinade, letting any excess drip off. Cook the chicken for approximately 8-10 minutes on each side, or until they reach an internal temperature of 165°F and boast a slight char.
  4. After flipping the chicken for the last time, add the pineapple chunks to the skillet. Sauté them for about 2-3 minutes until caramelized, stirring occasionally.
  5. Once cooked, remove the chicken from the heat and let it rest for about 5 minutes before slicing.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 22gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 90mgSodium: 790mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

For the best taste, let the chicken marinate overnight if possible. This ensures deep flavor penetration. Adjust guajillo chili powder to your heat preference.

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