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Chicken Al Pastor

Chicken al pastor brings the vibrant, smoky flavors of traditional Mexican street tacos right to your home kitchen with tender marinated chicken, tangy pineapple, and a rich blend of dried chilies and spices. This simplified version of the classic pork dish delivers the same mouthwatering taste in less time, making it perfect for weeknight dinners or weekend gatherings.
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Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 3 dried guajillo chilies stemmed and seeded
  • 2 dried ancho chilies stemmed and seeded
  • 1/2 cup fresh pineapple juice
  • 1/4 cup white vinegar
  • 4 cloves garlic
  • 1 tablespoon achiote paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
For the Chicken
  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup fresh pineapple diced into small chunks
  • 1 medium white onion finely diced
  • Fresh cilantro chopped for garnish
  • Lime wedges for serving
  • Corn or flour tortillas for serving

Equipment

  • Blender or food processor
  • Large mixing bowl or resealable plastic bag
  • Large cast iron skillet or heavy-bottomed pan
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Tongs or spatula
  • Small bowl for soaking chilies

Method
 

  1. Remove the stems and seeds from the dried guajillo and ancho chilies, then tear them into smaller pieces. Place the chili pieces in a small bowl and cover with hot water, letting them soak for 15 minutes until softened.
  2. Drain the softened chilies and add them to your blender along with pineapple juice, vinegar, garlic, achiote paste, cumin, oregano, cinnamon, smoked paprika, salt, pepper, and vegetable oil. Blend on high speed for 60 to 90 seconds until completely smooth with no visible chunks.
  3. Place the chicken pieces in a large bowl or resealable plastic bag and pour the marinade over them. Massage the marinade into the chicken, making sure every piece is thoroughly coated, then refrigerate for at least 2 hours or up to 24 hours.
  4. Remove the marinated chicken from the refrigerator 20 minutes before cooking. Let it sit at room temperature on the counter while you prep your other ingredients and heat your pan.
  5. Heat a large cast iron skillet over medium-high heat until very hot, about 3 minutes. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding, and let it cook undisturbed for 4 minutes.
  6. Flip the chicken pieces and cook for another 4 to 5 minutes until cooked through and the internal temperature reaches 165 degrees Fahrenheit. Add the diced fresh pineapple and diced onion to the pan during the last 2 minutes of cooking.
  7. Remove the pan from heat and let the chicken rest for 3 to 4 minutes. Use a sharp knife to roughly chop any larger pieces into smaller, taco-friendly bites if needed.
  8. Transfer the chicken and pineapple mixture to a serving platter and garnish generously with fresh chopped cilantro. Serve immediately with warm tortillas, lime wedges, and your favorite taco toppings.

Notes

For the most authentic flavor and texture, char your pineapple chunks separately on a very hot grill or under the broiler before adding them to the chicken. This extra step creates those blackened, caramelized edges that mimic the traditional trompo preparation and adds a smoky sweetness that takes this dish to the next level. Store cooked chicken al pastor in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.