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Chicken Al Pastor

chicken al pastor recipe cooked in a large skillet and topped with cilantro.

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This Mexican-Inspired dish for Chicken Al Pastor features fresh chicken thighs marinated in a pineapple and spice blend for a juicy and succulent main dish. This protein-rich meal makes a delicious base for chicken al pastor tacos or simply topping onto a bed of your favorite veggies!

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into thin strips
  • 1 cup pineapple, cut into small chunks
  • 1/2 cup cilantro, roughly chopped

For the al pastor marinade:

  • 2 tbsp adobo sauce (liquid from canned chipotles in adobo sauce)
  • 3 tbsp chipotles in adobe sauce (actual chipotles from the canned adobo sauce)
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • juice, 1/2 lime
  • 2 tbsp Guajillo chile powder (or use regular chile powder)
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. In a blender combine all al pastor marinade ingredients.
  2. Add chicken and pineapple to a large bowl or ziplock bag. Coat with al pastor marinade. Cover bowl or seal bag.
  3. Allow chicken to marinate in fridge for at least 4 hours or overnight in the fridge.
  4. Heat a large skillet or pan over medium-high heat.
  5. Add chicken, pineapple and all of marinade and cook for 7-10 minutes or until lightly browned on outside and cooked all the way through.
  6. Sprinkle with chopped cilantro.
  7. Serve immediately or store in an airtight container in the fridge for up to 3 days.