If you’re craving a dish that combines smoky, tangy, and sweet flavors in every bite, Al Pastor Chicken is exactly what you need. A vibrant twist on the classic Al Pastor, typically made with pork, this chicken version brings the same rich and savory flavors without the heavy fat.
With juicy chicken thighs marinated in a tropical pineapple and achiote mixture, you’ll experience the perfect balance of sweet, spicy, and savory. It’s incredibly easy to make and, despite the exotic ingredients, you’ll find it comforting and familiar once you try it.
This recipe is perfect for weeknight dinners, taco nights, or even a festive occasion. It’s a crowd-pleaser that pairs beautifully with Classic Mexican Rice and Mexican Candy Shots for the ultimate Mexican feast.
The magic of this dish lies in the pineapple juice and achiote paste, which work together to give the chicken a beautiful depth of flavor and that signature reddish color that makes Al Pastor so iconic.
You’ll love how the sweetness of the pineapple and the heat from the guajillo chili powder complement each other.
Join me in cooking up this bold and vibrant dish, and share your variations or serving suggestions with me!
The Secret to Loving Every Bite!
- Quick & Simple: Despite the complex flavors, this dish comes together in no time, making it perfect for busy evenings.
- Flavor Explosion: The combination of pineapple, achiote paste, and guajillo chili powder creates a balance of sweet, smoky, and savory flavors.
- Customizable: I’ve made this with both chicken thighs and chicken breasts—either works, so feel free to use what you have!
- Tropical Twist: The pineapple juice adds a refreshing kick that makes this chicken recipe stand out.
- Meal Prep Ready: Make extra, and this dish keeps well for tacos, salads, or wraps throughout the week!
Al Pastor Chicken Recipe
Equipment
- Mixing bowl (for marinating)
- Blender or food processor (for marinade)
- Large skillet or grill pan
- Tongs
- Cutting board & knife
- Measuring spoons & cups
Ingredients
- 1 1/2 pounds chicken thighs cut into quarters
- 6 1/2 tablespoons pineapple juice
- 1 tablespoon + 1 teaspoon white vinegar
- 1 tablespoon lime juice
- 1/2 large onion coarsely chopped
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 tablespoon achiote paste
- 2 tablespoons guajillo chili powder
- 1/2 cup pineapple chunks
- 1 tablespoon olive oil
Instructions
- Blend pineapple juice, vinegar, lime juice, onion, garlic, and spices into a smooth marinade.
- Pour marinade over chicken thighs and coat well.
- Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
- Heat olive oil in a skillet or grill pan over medium-high heat.
- Cook chicken pieces until fully cooked and slightly charred, about 8–10 minutes per side.
- Add pineapple chunks and sauté for 2–3 minutes until caramelized.
- Let the chicken rest for a few minutes before slicing.
- Serve hot with Classic Mexican Rice or pair with Mexican Candy Shots for a fun twist.
Nutrition
Flavor-Packed Variations You Haven’t Tried Yet!
- Charcoal-Grilled for Authentic Flavor: Take it to the next level by grilling the marinated chicken over charcoal. The smokiness adds an extra depth that mirrors the traditional trompo style.
- Tamarind-Pineapple Fusion: Add 1 tsp tamarind paste to the marinade for a tangy-sweet complexity that pairs beautifully with the earthy achiote and chili flavors.
- Sous Vide Finish: Cook marinated chicken sous vide at 145°F for 2 hours, then sear for crisp edges. This keeps the chicken ultra-juicy while still delivering those classic caramelized bits.
- Swap Guajillo for Ancho + Chipotle: Mix ancho chili powder with a pinch of chipotle for a smoky, deeper chili profile. It’s less fruity but adds bold heat and body.
- Add Epazote or Mexican Oregano: If you can source epazote, toss in a few fresh leaves during the final grill or pan-fry. It adds a truly Mexican herbal note with slight anise and earthy tones.
- Skewer-Style for Entertaining: Thread marinated chicken and pineapple onto skewers. Grill and serve them as street-food style skewers — perfect for parties or backyard meals.
- Yogurt-Based Marinade for Tenderness: Add a tablespoon of Greek yogurt into the marinade. The lactic acid gently tenderizes the chicken and balances the acidity for a more mellow heat.
- Stuff into Empanadas or Puff Pastry: Use leftover Al Pastor chicken as a filling for savory pastries. Add cheese, bake until golden, and you’ve got a killer snack or appetizer.
- Vegetarian Twist with Jackfruit: Use young green jackfruit as the protein. It absorbs the marinade beautifully and mimics the shredded texture of chicken or pork.
- Low-Carb Bowl with Pickled Onions & Cauliflower Rice: Skip the tortillas and serve it in a bowl with cauliflower rice, avocado, and quick-pickled onions for a low-carb, high-flavor meal prep winner.
