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Chicken Al Pastor

Savory Chicken Al Pastor Tacos with Sweet Pineapple Twist

Delicious Chicken Al Pastor tacos featuring smoky chicken and caramelized pineapple for an irresistible flavor twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 2 pieces Chicken Breasts Can swap for thighs for extra juiciness.
  • 2 tablespoons Olive Oil Use any neutral oil if preferred.
  • 2 tablespoons Chili Powder Adjust for spiciness preference.
  • 1 teaspoon Ground Cumin Can reduce for milder flavor.
  • 1 teaspoon Paprika Smoked paprika enhances overall profile.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Oregano Mexican oregano is ideal.
  • 0.5 teaspoon Cinnamon Use less for milder presence.
  • to taste Salt & Pepper Essential for taste enhancement.
  • 0.5 cup Pineapple Juice Orange juice can be used as alternative.
  • 2 tablespoons Lime Juice Lemon juice is a good option.
Toppings
  • 1 cup Fresh Pineapple Canned may lack freshness.
  • 0.5 cup Red Onion Yellow onion works as well.
  • 0.25 cup Cilantro Can be omitted for non-cilantro lovers.
  • 8 pieces Tortillas (Corn/Flour) Gluten-free tortillas can be used.

Equipment

  • grill
  • Mixing Bowl
  • Skillet
  • Cutting Board

Method
 

Preparation
  1. In a mixing bowl, combine chili powder, ground cumin, paprika, garlic powder, oregano, cinnamon, salt, and pepper. Drizzle olive oil over the chicken breasts, ensuring they are coated, then rub the spice mixture onto each piece thoroughly.
  2. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes in the refrigerator, or ideally overnight.
  3. Preheat your grill to medium-high heat, approximately 400°F, and place the marinated chicken breasts on the grill, cooking for 6-7 minutes on each side until cooked through.
  4. While the chicken is grilling, cut fresh pineapple into small chunks and sauté in a skillet over medium heat for 2-3 minutes until caramelized.
  5. Remove the chicken from the grill and let it rest for 5 minutes, then slice into strips.
  6. Warm the tortillas on the grill for about 1 minute on each side or until they're warm and slightly charred.
  7. Assemble your tacos by placing the sliced chicken on each tortilla and topping with caramelized pineapple, diced red onion, cilantro, and a squeeze of lime juice.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 150IUVitamin C: 20mgCalcium: 25mgIron: 1.5mg

Notes

For best flavor, consider marinating the chicken overnight and customize toppings to your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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