Chicken Al Pastor Tacos
These Chicken Al Pastor Tacos are a flavorful and easy solution for a satisfying dinner with minimal cleanup. The marinated chicken and sweet caramelized pineapple come together for a vibrant taco experience.
Ingredients
For the Marinade
- 1-2 pieces Chipotle peppers in adobo Plus a spoon of sauce for smoky heat
- 1/2 cup Pineapple juice Canned is fine
- 1 tablespoon Orange or lime juice For tang
- 3-4 cloves Garlic Peeled
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Paprika Smoky paprika if available
- Salt to taste
- Pepper to taste
- 1 tablespoon Oil Helps coat and roast nicely
For the Tacos
- 1 pound Chicken thighs Thinly sliced for marinade
- 1 cup Pineapple chunks Fresh or canned
- 1 medium Red onion Sliced
- 12 pieces Corn tortillas Warmed before serving
Toppings
- 1 cup Diced white onion
- 1 cup Fresh cilantro
- 4 pieces Lime wedges
- 1 cup Salsa verde Or favorite hot sauce
- 1 medium Avocado Or guacamole
- 1/2 cup Crumbled queso fresco Optional but recommended
- 1 medium Radish Thinly sliced for crunch
Instructions
Marinade Preparation
- Blend all marinade ingredients until smooth. Taste and adjust seasoning.
- Marinate chicken for at least 30 minutes (up to 12 hours if planned).
Cooking
- Preheat oven to 425°F (220°C) and line a sheet pan with foil.
- Spread marinated chicken, pineapple chunks, and sliced onion onto the sheet pan in a single layer.
- Roast for 18 to 22 minutes, or until chicken is cooked through.
- Broil on high for 2 to 4 minutes for charred edges, watching carefully.
- Chop everything into bite-sized pieces and toss together in the pan.
Assembling Tacos
- Warm corn tortillas in a skillet for 20 seconds before serving.
- Let guests build their own tacos with the prepared toppings.
Notes
Feel free to repurpose leftovers in burrito bowls or salads. Avoid overcrowding the pan to ensure proper browning.