Chicken Al Pastor

4 from 1 vote

Made with a bold marinade and caramelized pineapple, this Chicken al Pastor is a copycat Chipotle recipe that comes together in under an hour. Use for tacos, burrito bowls, salads, and more!

Prep Time10

Cook Time10

Marinating10

Total Time30

Course: Main Course

Cuisine: American, Tex Mex

Servings:

Author: Kristen Chidsey

Equipment

Rimmed Baking Sheet

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

US Customary - Metric

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.

Video

Notes

Pineapple Juice: In place of 100% pineapple juice, feel free to use orange juice, but cut the marinade time to no longer than 2 hours.

Chicken: This recipe calls for boneless, skinless chicken thighs, but feel free to use boneless, skinless chicken breasts, keeping in mind the chicken will likely cook a bit faster.

Storage: Allow the chicken and pineapple mixture to cool and then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a dry skillet or on a baking sheet under a broiler until warmed through and toasted.

Nutrition