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Chicken al Pastor is one of those meals that tastes like you spent all day on it, when really, the oven did most of the work. It's tangy, smoky, a little sweet, and packed with bold flavor thanks to a quick marinade and caramelized pineapple. Everything cooks on one sheet pan in under an hour, making this copycat Chipotle recipe a solid win for busy nights.
Looking for more copycat Chipotle recipes? You will love my recipes for Sofritas, Instant Pot Barbacoa, and Instant Pot Cilantro Lime Rice.
Kristen's Keys for Copycat Chipotle Chicken al Pastor
These tips will help you to enjoy similar flavors to Chipotle's Chicken al Pastor with simple ingredients and minimal prep.
- Slice the chicken thin. Cutting the chicken into thin strips helps it soak up flavor fast and cook evenly. Thicker pieces translates to less flavor and uneven cooking.
- Don't over-marinate. Even a quick 10 minute marinade works here, but don't allow the chicken to marinate longer than 4 hours. The pineapple juice is acidic and can start to break down the chicken too much, leaving it mushy.
- Line your pan with foil. This keeps cleanup to a minimum! The marinade is designed to caramelize and that sweet and sticky residue can be difficult to scrub off your pan.
- Finish under the broiler. This mimics that classic al pastor texture you'd get from a vertical spit. Those little crispy bits of caramelization are where the magic happens.
Notes on Ingredients
- Chicken: This recipe calls for boneless, skinless chicken thighs, but feel free to use boneless, skinless chicken breasts.
- Pineapple: Adding fresh pineapple is optional, but encouraged. The sweet undertones of caramelized pineapple help to contrast the slightly spicy chicken.
- Pineapple Juice: To give the marinade the sweet, citrus flavor al pastor is known for.
- Chipotle in Adobo: Instead of using guajillo chiles, ground achiote, or achiote paste, all of which can be hard to find, I recommend using chipotle in adobo sauce, which comes close to replicating the flavor and is affordable and easy to find.
- Lime: Finishing the dish with the juice of a fresh lemon should not be overlooked. It brightens everything up perfectly.
How to Make Sheet Pan Chicken al Pastor
Marinate the chicken, spread it on a sheet pan with fresh pineapple and bake. Then serve the chicken al pastor over rice, in tacos, or in burritos -- just like Chipotle (but better).😉
Step One: Prepare Marinade
Combine the chipotle peppers with pineapple juice, onion, vinegar, garlic, and spices in a food processor or blender and process until smooth.
Step Two: Marinate the Chicken
Slice chicken into thin strips and toss with the marinade in a large bowl. Let it sit at least 10 minutes (or up to 4 hours in the fridge).
Step Three: Bake
Remove the chicken from the marinade and place it onto a large sheet pan, along with fresh pineapple. Spread everything out in a single layer to ensure even cooking and caramelization.
Step Four: Broil for Texture (Optional)
Pop the sheet pan under the broiler for 2-3 minutes. Watch it closely so you don't burn the chicken. We are just looking to get the edges a bit golden and crispy.
Step Five: Serve
Squeeze fresh lime over everything and gently toss to coat then serve as desired.
The options for serving are as endless as the combinations at Chipotle. Keep it simple and serve the mixture as tacos, or use to make delicious burritos, burrito bowls, quesadillas, or salads. I especially love serving the sweet and spicy chicken al pastor over Instant Pot Cilantro Lime Rice topped with corn salsa or pineapple mango salsa for a sweet and tangy rice bowl that is filled with flavor and texture.
Recipe Modifications
- Use Chicken Breasts Instead of Thighs. Just be careful not to overcook, as breasts are leaner and cook faster.
- No Pineapple Juice? Use orange juice in its place, but keep the marinade time to no longer than 2 hours.
- Adjust the Heat. Use less chipotle for mild, more for heat. You're in control here.
- Make it on the Stovetop: Cook everything in a large skillet (cast-iron is best here) over medium-high heat for 5-7 minutes, stirring often, until cooked through and slightly charred.
More Favorite Tex-Mex Chicken Recipes
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Chicken Al Pastor
Video
Ingredients
- ⅓ cup 100% pineapple juice
- 1 small yellow or white onion, coarsely chopped
- 4 cloves garlic, peeled
- 2-3 chipotle chiles in adobo, more/less to adjust heat
- 1 tablespoon apple cider vinegar
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- ¼ teaspoon black pepper
- 1 ½ pounds chicken thighs , cut into thin strips
- 1 cup fresh pineapple, cut into bite-sized chunks
- 1 small lime
Instructions
- Add pineapple juice, diced onion, peeled garlic, chipotle chiles, 1 tablespoon apple cider vinegar, 2 teaspoons cumin, 2 teaspoons kosher salt, 1 teaspoon oregano, 1 teaspoon ground coriander, and ¼ teaspoon black pepper to the base of a small food processor fitted with an s-blade or blender. Blend or process until smooth.
- Cut the chicken into thin strips and place the chicken into a large bowl. Pour the marinade over the chicken and toss to evenly coat them in the marinade. Cover the bowl and refrigerate for at least 10 minutes or up to 4 hours. *Do NOT exceed 4 hours or the chicken will become mushy.
- When ready to bake chicken, preheat the oven to 425℉ (215℃). Line a large rimmed baking sheet with foil for easy clean up. Transfer the marinated chicken to the sheep pan, along with about 1-2 tablespoons of the marinade left in the bowl. Add the diced pineapple to the baking sheet and toss to combine. Spread the mixture out into an even layer and bake for 7-10 minutes, or until the chicken reaches 165℉ (73℃).
- Place the baking sheet under the broiler. Broil 2-4 minutes, turning the pan halfway through, until the chicken and pineapple are brown and crispy.
- Juice the lime over the chicken and pineapple and gently toss to combine. Serve as desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I must have goofed. I added the entire can of Adobe peppers and it turned out way too spicy. The behind the heat flavors were excellent but the heat too over the top.! I loved the pineapple chunks. What did I do wrong!
I love your breakfast burritos!
Hi Jan! This recipe only calls for 2-3 peppers, which is about a portion of the small can (without the spicy liquid) so that would explain how spicy they were. Try it with the right amount and you will LOVE it! And thrilled you enjoy the breakfast burritos.